After experiencing this place a bit more, I think better of them!\n\nHad a little pre-NYE party dinner here and enjoyed our evening very much! Reservations are always easy to make via Open Table and we were seated in a lovely spot in the dining room.  Jared, our server, was lovely, answering questions and offering recommendations. \n\nThey still are serving the Ceci (chickpea) Bruschetta amuse; it's really not all that exciting and is not a super inviting dish.  I'd do away with that one.  Shared the Grilled Octopus (again) and it's still great; shared the Beef Cheek Ravioli with the Duck Liver sauce (again) and it's much better this time.  Still rich and flavorful, but pulled back a tiny bit. Perfection this time.  Also shared the Lamb's Tongue with a 3 minute Egg.  Some of the bite of this dish were divine (a little crispy-saltiness from the tongue with the unctuousness of the egg), whereas other bites were just ok.  I wouldn't order it again, but am glad I had it.  We also shared the Lamb Loin dish: so good! Excellent lamb, great preparation! And, while too full for dessert, we had to try their Salted Caramel Gelato. OMG! If they have it, get it. Get two, maybe three of them!  We almost went back the next night just to order that.  It's very reminiscent of Pizzeria Mozza's Butterscotch Budino, which is one of the best desserts of all time.\n\nGreat meal.\n\nAnd, Kirk Peterson, the Beverage Director of B&B Hospitality Group, is outstanding.  I had quite an unusual request, to which he responded promptly, kindly, and, luckily for me, in the affirmative.  I frequently ask for things I'm not entirely confident I'll receive; when someone actually goes out of his way to ensure that things go the way I'd love, then I know a place cares about customer service.  I've had good to amazing experiences at different B&BHG restaurants, and people like Kirk are often the reason why (the food is pretty great, too!).  Thanks so much!