I d never seen squab on a Cincinnati menu, and I was dubious that I would be adequately fed by one pigeon breast. But sliced and fanned, it was substantial, both in size and dark flavor, similar to duck. But the cheese was just a light coating on the tender meat, and with smoky ratatouille as an accompaniment, the goat and lamb paired beautifully. The mashed potatoes were more garnish than food. It s served in a tall glass bowl like a sculpture.
Chocolate truffles are densely chocolate and nutty-crusted, also without being too sweet.
Baby pineapple, grilled with its spiky leaves left on, is spectacular, served with pecan pound cake. I liked the style of service very much. The waiters were natural and at ease, there were no silly formal speeches or elaborate description of specials to sit through. The manager was present, and all our questions were answered. Somewhat muffled acoustics made it hard to hear the waiter early in the evening.