It is huge, huge , and ever so rich, with several full rashers of bacon smeared with that creamy-tart chevre, lying on designer greens dotted with dried cherries. Dressed with strong house balsamic vinaigrette, it is a marvelous full-meal salad. It is also heavy, and buries the poor, young spinach that rings it. Nor do I care for the greeter's bell bottoms running over her shoes, and that they're worn, to boot. But let us give Jeffrey Kalich and his upbeat young crew time to adjust to their revolutionary changes.
Wine is plentiful, and pours, like the food servings here, are generous.
Prices are reasonable. Desserts, like My Mother's Famous Caramel Apple Cake and Chef Jeff's Creme Brulee, are as rewarding as always. The room, or rooms, have fresh-faced, raffish elan. Let the staff grow. 11 a.m.-11 p.m. Sun.