Crunchy chunks of endive and tender watercress mingled well with sliced apple, glazed walnuts and deliciously pungent bleu cheese. The last time we had sweetbreads at a local restaurant, they were overly breaded and salty, and we realized we were taking a chance ordering them here. Like the salad, the portion of sweetbreads we received appeared smallish at first, but quality more than made up for any perceived lack in quantity. The 'bug was completely impressed with the quality of the service as well, and that's saying something for a girl who was practically raised in New York City's finest restaurants. The staff was attentive without being overbearing and never once rushed us.
Local restaurateurs take note.
Waterboy takes its culinary cues from Southern France and Northern Italy, a fact I took advantage of by ordering the Waterboy cassoulet, a rendition of the classic French dish that features duck confit, lamb and sausage with white beans slow-cooked in a tomato herb sauce. Juney is a fish girl, and she went with the fresh Alaskan halibut special. It was pan-roasted to a translucent tenderness, served atop an excellent mound of fennel mashed potatoes. She was speechless. That means it was good.