A cardamom-infused date preserve adds haunting Moroccan notes to the hearty flavors of venison and hedgehog mushrooms. As one surprising, artful plate after another arrives at the table, it's easy to bow your head and lose yourself in the flavors. But sit back for a moment, and it becomes clear how unified the entire dining experience actually is. The dining rooms are small, but artful design and gentle lighting compose a mood of uncluttered elegance. Every detail, from variegated china to Riedel stemware, supports the drive towards culinary perfection.
Servers are technically impeccable, yet remain congenial and unpretentious.
The extraordinary wine list will match any flavor Trotter can devise. The restaurant won a Wine Spectator Grand Award in 1993 with a cellar that roamed the whole world, putting special emphasis on Burgundy, the Rhne and the hot new wineries of California. Trotter has continued to build the list, which now offers more than 1,500 selections. Currently, Robert Houde is the able sommelier. The restaurant isn't perfect yet.