The room feels New Yorkish to me and the crowd is a mix of local foodies, gourmandizing tourists and people in black. He does add a second page featuring his daily picks, including a couple more appetizers and desserts. It was smooth, earthy and fattening, just as it should be. Although I loved the broth, made of white wine, shallots and purple mustard, the mussels were a little scrawny and chewy. Still, I soaked up all the nectar I could with the delicious sourdough French baguette and happily moved on to my next course.
Plaice is a member of the flounder family, thicker, heartier and very popular in Europe.
Poigin cooks the fish quickly over a vigorous fire keeping the flavors full and capable of enchanting tongue, mouth and stomach. All desserts are made in-house and are very beautiful. They remind me of glossy magazine layouts on a plate. Actually Poigon, a competitive kick-boxer, looks like he belongs in a glossy magazine layout, too. Gotta love a gimmick, and Rock Bottom Restaurant and Brewery is full of them.