Work dinner at Po Brooklyn

Although it's listed on the menu, our table were served an amuse of the white bean bruschetta. It was generous with the oil and beans, but miraculously not soggy.



I shared a couple appetizers with my boss: polpetta di carne and marinated anchovies with barley. The meatballs were good, but I found the sauce overwhelming. I loved the chewy density of the barley, a very interesting and successful pairing with the little fish.


I loved, loved, loved my linguine vongole, a dish I grew up eating at the local pizzeria. As a kid, I felt exotic ordering it. You want that mixture of clam juice, white wine and garlic to coat the pasta, but not drown it. But you certainly don't want it dry. It's got to be soupy enough so you can sop it up with a nice hunk of bread. And it has to have just the right amount of parsley to provide a bite of freshness every so often. Po's super garlicky version met all the criteria. Plus there was pancetta and as we all know, everything tastes better with pork.

Paris

Chocolate and salted caramel macarons from Pierre Herme (72, rue Bonaparte).


The plat du jour at bistrot Le Troisieme Chinon (56, rue des Archives) on March 18 was a steak bernaise.


Close-up of the crisp and delicious potatoes.


Korean in Paris! Japchae and plump mandoo, washed down with Hite at L'Arbre de sel (138, rue de Vaugirard)




Bulgogi for Dan and dolsot bibimbop for me. I had to request the kochujang! Dan's bulgogi could've used more garlic and sesame oil, but I guess you have to adapt a bit for a culture not accustomed to such spice and pungency.


Kimchi pancakes sound so exotic when written in French.


A beautiful and delicious roasted veggie salad from Il Croccantino (139, rue de Vaugirard), a tiny traiteur we sought refuge at on our rainy, last evening in Paris.


Pizza with parma ham made in the oven at the back of the store and served piping hot. We had the salad, pizza, a large piece of lasagna (nothing notable), three drinks and a couple cookies for 32 Euro, not bad at all even with the crummy exchange rate.


Birra makes DMR a happy man. So does making iMovies about Paris.

Enzo's of Arthur Avenue

A few weeks ago, we hit the Bronx with Big Nellie, Little Nellie and Oda. First we enjoyed the Orchid Show at the Botanical Garden in the Bronx. The adults didn't eat anything but I think little Nellie had some Cheerios. Afterwards it was off to Arthur Avenue for some lunch.

Our first choice, Zero Otto Nove, was unfortunately closed as it was that sad time between lunch and dinner. We wound up at Enzo's down the block and were very pleased.

The Enzo house salad. We polished off two of these.


Polenta with sausage and beans. This was a last minute selection that I think Dave suggested.


The four people at the table with a full set of teeth shared two huge bowls of pasta: rigatoni bolognese and cavatelli studded with big hunks of sausage and lots and lots of broccoli rabe. Nothing fancy or unique at all about either of these, but both were superdelicious.

Il Torchio First Taste

Dan and I recently had our first taste of Il Torchio on Myrtle Avenue. I had personally held off after perusing its menu as the prices seemed really high. What is it about Myrtle Avenue? I can't imagine rents are higher than that of Dekalb, but we stopped going to our laundromat because they were charging $.90/lb for drop-off, way more than what we used to pay in Park Slope.

On this night though, I was craving Italian and didn't want to cook. Il Torchio's rustic decor provided warmth and coziness on a very cold night. Maybe a little too cozy, because even though the place was about a third full it felt a little crowded. I think the tables are too big for the space. The menu looks like it's been pared down a bit (both in price and choices).

Our meal began with the antipasto platter, which took forever to appear. We had barely tasted the mozzarella, Parmigiano-Reggiano, prosciutto and another salumi which I can't remember the name of (but it was thick-cut and quite dense) when our server asked if we wanted our entrees now or have the kitchen hold off. I'm glad we didn't ask them to hold the entrees, since the plates appeared moments later. Obviously, they were already done when we were asked that question and if we had opted for the second choice, our meal would have sat under a heat lamp for who knows how long?

Dan's rigatoni bolognese was decent - the ragu was nice and thick but too much on the sweet side. My spaghetti vongole was a disappointment. It was super dry as there wasn't enough broth or sauce, and what was in the dish wasn't that flavorful either. There was a generous portion of four different types of clams, though. I shudder to think how it would have tasted if it did sit in the kitchen any longer!

Three delicious meals sans photos because the camera stopped working or I just forgot: Momofuku Ssam Bar, Brio, Snack Taverna

Snack Taverna: This is the slightly fancier older sibling to Snack, a tiny Greek inspired place in Soho. It's not much bigger than Snack either. Our table ordered a two small plates to begin: Pikilia, a trio of melitzanosalata, taramosalata and tzatziki served with warm pita and dolmades, and the pan cried cod cakes.

I never pronounce it correctly, but wow, do I love taramosalata. There's a jarred version that's sold in stores in case you can't get to a Greek joint. I usually say, "taramotsola" or "taramasala" by accident. Whoops. I love the way the tiny beads of roe feel against your tongue. They are like some ancient, piscine version of pop rocks. Pita arrived cut in quarters and warm, as promised. We quickly polished off the first basket and asked for a refill. I could eat warm pita and dips all day long. The cod cakes were pretty good but didn't blow me away. I did especially liked the tangy dressing that accompanied the greens the two cakes sat atop.

For our mains, DMR had the pastitsio, which came in an individual crock making it look like a gigantic french onion soup. Nils ordered the roast pork tenderloin with orzo in a spicy avgolemono sauce. I had the enormous whole roasted branzino filet served with an equally large portion of roasted fingerling potatoes, mizuna and two roasted tomato halves. The potatoes were a little bland, but the tomatoes were bursting with sweetness and, I don't know how better to describe it, but intense tomato flavor. As I had filled up on bread, as usual, so I was not able to finish my fish. Actually, I put up a really weak showing, which was unfortunate because it was perfectly seasoned and cooked.

Momofuku Ssam Bar: Can I tell you how excited I was to eat here and take photos? This is the night my camera died. It refused to take a single photo. This is the story of my life. Anyway, this was a dinner with a bunch of work people, including super special guest star Emma C. all the way from the UK.

I think David Chang is awesome. He's kind of the first celebrity chef of Korean heritage, right? I guess there's Edward Lee who used to own Clay in Noho, before moving to Louisville to start Magnolia, but he's not nearly the household name that Chang is. I love his first restaurant, Momofuku Noodle Bar, even though it's cramped and sometimes the a/c is on so high it cools down your soup way too quickly. I don't care. I love that he doesn't cook Korean cuisine but inputs lots of Korean personality and history into his food.

We ordered a whole mess of plates for everyone to share, with the exception of Molly, the lone vegetarian, who managed to find an heirloom tomato and tofu dish she could eat. The pickle plate was a rainbow of colors and tastes featuring shitake mushrooms, cucumbers, hot and spicy radish and cabbage kimchi, carrots, beets, tangy fennel, celery and even some pickled melon! Edward's Wigwam smoked ham from Virginia was served in paper thin slices, a la prosciutto, and along with a little dish of what our server called a red eye gravy. It was not your typical red eye gravy. In the dark light of Momofuku, it looked like a mustard, but it was actually mayo based. It sounds gross, but the combo of coffee, drippings and Kewpie created this savory butterscotch flavor which I became I addicted to. The ham came with two warm pieces of bread and we immediately asked for more and to that we were told we could order the bread and butter dish. Well, they told us. Their bread plate was basically a warmed baguette with two types of butter: sea salt from Vermont and St. Helen's Farms goat butter from England that definitely tasted like it came from a goat. I preferred the salty butter. A plate of cured hamachi featured nearly translucent pieces of one of my favorite fishies in the world. We were informed it was one of the house specialties and it did not disappoint. Toasted seawood, edamame and wasabi sauce rounded out the plate. There were also these round, pale yellow, circular mystery crunchy bits. I have no idea what they were, maybe from a furikake mixture? These too were pop rockish and I hope I wasn't being too rude as I picked them off the plate. To meet our vegetable quotient, we also got the roasted cauliflower, with came sprinkled with toasted puffed rice and bathed in a light fish sauce. I've become a recent convert to cauliflower. I had no idea it could taste this good.

Then came the mains, three porcine variations: spare ribs, steamed buns and saam. I'll start with the steamed buns, because this is the homerun dish at both Momofukus. A hunk of braised Berkshire pork belly with glistening fat that melts in your mouth is tucked into a white, slightly sweet bun. It gets dressed with a little hoisin and cucumber slices add a necessary crunch. It is a magical combination that sadly disappears in like two bites. Onto the pork ribs, a pile of meaty bones slathered in a subtly, spicy sauce that recalled the kochujang (red chili pepper paste) based concoction my mom would slather on her ribs, which she'd cook on an aluminum foil covered pan in the oven. Did I mention the ribs were sprinkled with toasted shallots, which is another one of my favorite things in the world? The ribs came with a small dish of pickled green tomatoes and a creamy potato salad.

The third dish was probably my least favorite, but still tasty. Eating this variation of ssam is like eating Vietnamese spring rolls, but instead of a spring roll, slabs of coarse ground pork sausage (kinda in the shape of SPAM, no less!) served as the centerpiece. You could pack your piece of bibb lettuce with pork, pickled carrots and radish and then dip into the fish sauce based dressing. To drink, a couple bottles of Hitachino Nest Ale for me, of course. Just like its sister space, Momofuku Ssam bar is loud and crowded. They cram in too many seats and you don't have any leg or elbow room. But it also serves some of the tastiest food ever.

Brio - We were served an enormous amount of cheese, including two plates of burrata, which I had never had before and now can't stop thinking about. There was also a plate of sopressata, prosciutto, and bresoala. For my main, I got the parpadelle with sausage, cherry tomatoes and cremini mushrooms. But since I had stuffed my face with burrata and Parmigiano-Reggiano, I barely made a dent. I managed to rally to try the assortment of desserts: ricotta cheesecake, panna cotta with balsamic, tiramisu and an addictive Napolean cake.

Lotsa Eating, Little Writing

Some meals of late:

Taro Sushi - Jim popped his sashimi cherry this night, while Beth and I tried the omakase here for the first time. I went with the sushi and sashimi combo, while Beth was sashimi all the way. We started with an appetizer of monkfish liver atop a ponzu dressed sunomono. The liver had a really interesting texture. It was denser than I thought and reminded me of a smooth version of mentaiko, which I ate a lot of when I was younger. Anyway, everything tastes great with ponzu, IMHO. Next came the fish parade, including sardine, mackerel, butterfish, hamachi and a red-skinned whitefish which I think was called kinmae. Following that was a fatty tuna roll and a California roll made with real crab. But there was still so much more to be had, including variations on tuna such as bonito, which I love and some uni, which is not really a favorite. The uni nigiri was composed of two small orange oblong pieces atop the seasoned rice and I ate one of the pieces but left the other. I was incredibly stuffed after the meal, which I feel does not happen often when eating sushi.

Jim tried many new tastes and I think hamachi and mackerel came out on top as favorites. Hooray for Jim for trying new tastes!

Kushi Q - I discovered this futuristic hole in the wall Japanese place the other week when I had to stop by a friend's office to drop off Mets tickets. Though only half a block from Oms/B, where I go for lunch from time to time, I'd never noticed it before.

I ordered a atsuage tofu bento set with salad (you can also choose rice) and miso soup for $6.50. There was a trio of sticks, each with three cubes of battered tofu. Underneath the light and crispy shell was soft, creamy tofu. The salad was basic, composed of chopped romaine, carrots and corn, but filled me up nonetheless. I'd like to go back and try the butabara (bacon) and so-se-ji (little Berkshire sausages with pineapple). I've read some complaints about the portions not being big enough, but I felt more than satisfied.



Hibino - I did a bunch of small plates with the CLC and Dani before heading over to Floyd for bocce practice. The presentation on the fresh tofu is so cute, it's hard to pass up. It's amazing how rich and nutty tofu can taste. On this night, it was like eating a custard. It's also difficult to pass up the beef kakuni, a big hunk of braised short rib sitting atop a round of daikon. I rounded out the meal with one of the special daily obanzai - shitake and shisito pepper tempura, which unfortunately came sitting in sauce. I prefer to keep the tempura as dry as possible to maintain crispiness and do my own saucing.



Brio - I had lunch at this Upper East Side restaurant on Thursday with my coworkers Molly and Kendel to celebrate the latter's birthday. Molly knows the family who owns it, so we got treated to some lovely surprises, like a bottle of Prosecco and these two ginormous portions of tiramisu for dessert. To begin we noshed (am I allowed to say that to describe an Italian restaurant?) on a cheese plate and carciofi fritti, pan-fried baby artichokes. The cheese plate featured aged provolone, parmegiano and a deliciously milky salted fresh mozzarella. Kendel and I then shared the garganelli in salsa aurora rivista, which was a tomato-bechamel sauce, green peas, prosciutto and porcini. It was super rich, so a half-portion was the perfect amount. Then I wanted to take a nap, but I had to go back to work. Boo.

Sura - This Korean restaurant has undergone a bit of a makeover since I've last been. The setting seems a lot more serious and mature as the servers now dress in hanboks. The food was just as tasty as I remembered. Heidi and I shared the "pear and pork delight" to begin with. Layers of barbequed pork alternated with slices of Asian pear to create a nice contrast in textures. I just wish the kitchen was a little stingier with the sauce, which was a mixture of chili miso, raspberry and soy. It was too much and too gloppy. A light brushing of one of those flavors would have been more than sufficient. My main, the doobu kimchi bokeum suffered from the same over saucing but otherwise it was pretty damn tasty. The kimchi was gently sauteed with discs of rice cakes and surrounded by wedges of plain, steamed tofu. It was served with a small ping pong sized ball of mashed potatoes with cubes of Asian pear, what I guess is one of their trademark touches. It sounds weird, but provides a nice, cooling crunch in between bites of spicy.

First time for Babbo

DMR and I recently celebrated our wedding anniversary with a dinner at Babbo. Exactly one month out at 10 AM, I began calling their notorious reservation line. After about 50 redials, I got through! The only seatings available were for 5:45 and 10:30 PM, neither of which perfect but at least we got through. I opted for the early reservation.

We were seated upstairs, where everything was oxy-clean white. The brightness was enhanced by the light coming through the skylight. Early on, there were more servers and employees than diners which made me nervous at first, but they were hardly obtrusive. I had been waiting for this day for a long time. I studied the menu, read post after post on Chowhound and asked questions of friends who had eaten there.

Soon after being seated at our table, our server presented us with an amuse bouche of chickpea tapenade crostini. Yum, although there was a bit of pit on my piece. As Dan popped the last piece of bread into his mouth, a server appeared and placed a new piece on his plate.



While I drink wine, I really don't know anything about it. The wine list at Babbo is massive, but the sommelier did a nice job of guiding us through it and pointing out various options at different price points. We got a very modest bottle that was about $30 and turned out to be perfectly fine. It didn't hurt that the label had a cute little red dog on it! I swear I had no idea. I love that they decanted it and also put a little metal tray under the bottle to prevent drips from hitting the tablecloth.



To begin with, we ordered the grilled octopus and Armandino’s Salumi. The octopus was super tender with bits of char marks that offered up some additional smokiness. It was served atop borlotti (similar to kidney beans) and basil, with a garnish of watermelon radish, chive and drizzling of limoncello vinaigrette. The plate was also a knockout visually. The salumi platter consisted of lamb proscuitto and hot sopressata, and two hunks of grilled bread. The lamb proscuitto was interesting, but not my favorite as it was a little gamey and I'm not the biggest lamb fan. But I really wanted to try Armandino's wares. The sopressata, on the other hand, I could have eaten all day long. Sopressata is such a magical meat!




Here's where all my research came in handy. Most everyone will agree that the secondis are very good. However, the consensus seemed to be that if you were going to get one thing, you get the pasta. So that's what we did. I had also read that if you tell your server you're sharing, they'll actually bring the meal out in two portions, which is what they did. Funny, I'm not a lamb person at all, but we opted for another lamb dish, the Mint Love Letters as well as the Beef Cheek Ravioli, which made Dan scrunch up his face even though he had no idea what a beef cheek is and even though I told him the meat would not be recognizable at all and that it would be delicious.




The love letters were rectangular packets of al dente pasta filled with a pea puree and topped with tomato based sauce and spicy lamb sausage. The ravioli followed and it was as rich and decadent a pasta dish you could get. The sauce, made of the liver, was flecked with bits of black truffle. I haven't had truffles much, but each time I can't get over their texture, which I love. It's dense and soft and hard and delicate all at once. We also ordered a side of Babbo Greens, which turned out to be escarole that day. There was a lot of escarole on that plate.



How do people eat appetizers and primis and secondis? Before our pastas arrived, I wondered out loud if we had ordered enough food. By beef cheek ravioli time, I was really getting stuffed! Even at half a portion each, it was a lot of food. Still, we ordered two desserts, the ricotta cheesecake with strawberries and balsamic vinegar and the pistachio and chocolate semifreddo.




The cheesecake was yummy - creamy but light and I've never come across a plate of strawberries, balsamic and fresh whipped cream that I did not like. The semifreddo, which had a similar texture, only cold, was dynamite, worthy of plate-licking, which we did not do. But something tells me the folks at Babbo would be ok with it.

The China-Latina's Birthday

Last week the CLC celebrated her 31st birthday with a dinner at Frankie's 457 in Cobble Hill, followed by drinks and bocce at Floyd. I was there for the former and this is what happened.

Frankie's does not accept reservations for the outdoor space, so I got there early to help Beth procure a table for eight. As it turned out, the part of 8 that had the table inside wanted to sit outside, so we got their table. I was totally fine with this since we were sans reservation and thought it was only fair. While waiting for the other members of our group to show up, I ordered the very refreshing vodka limeade. Beth went with a Frankie's Iced Tea, which I found overwhelmingly orangey. Soon after we were seated, we ordered two of the house antipasto plate. I've mentioned it recently, but I'll mention it again, this is a great way to start your meal. The portions are generous and the tastes are fantastic. Both orders were pretty much the same: proscuitto, sweet and hot soppressata, olives, two cheeses (Moliterno, and I forget the other. I am so bad, I really need to write my notes in a little notebook, like a certain Listmaker), and two veggies. One plate had string beans and sauteed mushrooms, the other had roasted parsnips and cauliflower. I am not a fan of cauliflower ever, but these caramelized florets were ridiculously delicious. Tender and slightly sweet, every vegetable should be cooked like this.

By this time I was on my second vodka limeade. These are so tasty! Did I mention the ingredients? Vodka, lime, mint and probably a splash a club soda. All I want to do this summer is drink these. But at $8 a pop, I should just make a batch at home. Our party of 7 (the 8th had not arrived yet due to crossed up signals) all wound up ordering one of two entrees: the homemade cavatelli with Faicco's spicy sausage and the homemade linguine with fava beans and breadcrumbs. Both are excellent choices. I was craving a little more meat, so I went with the cavatelli, but Jim let me have some bites of the linguine. The toasted breadcrumbs really held up well. When the 8th, Sean M, arrived, he ordered the polenta with sausage - another fine choice.

Instead of a birthday dessert for our meat-loving, sweets-hating honoree, either Paul or Sus had the brilliant idea to put a candle in some proscuitto.

I'd be remiss to not mention the eagle eye of the-soon-to-be-mama-and-thus-not-drinking Heather (as in Nate & Heather. I'm really just typing that because by now I had mentioned everyone but Nate in this post!). She noticed that for 5 orders of cavatelli, we had been charged $120, an overcharge of $45!!! With three limeades in me, I was slightly tips and didn't even blink at the check. We were also charged for an incorrect drink order so at the end of the night, with tax and additional tip, we nearly left about $70 more than we should have. Whew!

Olive You Frankie's 457

The house olive oil at Frankie's 457 in Carroll Gardens is seriously addictive and tasty. At dinner the other week, I couldn't stop dipping things into it, mostly hunks of crusty bread, but also portions of my dinner which I'll get into shortly. It didn't help matters that Frankie's breadstuffs comes from the Sullivan Street Bakery, which is completely awesome in its own right. There was a period of my life where I could walk over to the Bakery to get rectangles of the potato and piazza bianco for lunch, and that made me very happy. So apparently the owners went to Italy and found a small family-owned producer to make this bright and fruity green nectar of the gods. I should have bought a bottle, what was I thinking?!?!!?

Dan and I shared the house antipasto plate as a starter. It's $12 or $14 and a great deal. You get two each of cheese, meat, vegetable and olives, all chef's choice. We were presented with a nice sized oval plate that was draped with thin slices of prosciutto. A very generous portion. On top were a couple slices each of sweet and hot sopressata. The cheese part consisted of two nice wedges, one was hard and crumbly like parmigiano, but not. Possibly pecorino? The other cheese was semi-soft and I would have remembered had I actually heard what the waitress told us. No I take that back, I still would have forgotten. Our veggies consisted of crispy green beans with garlic and sauteed cremini mushrooms. I wound up eating all of the latter and all the olives, since DMR doesn't do either. There were a lot of mushrooms on this plate. I wanted to order an additional side, but I was thankfully talked out of it.

We went with two vegetarian pasta dishes, which we shared as our mains. We both like a variety of tastes. First was a gnocchi with red sauce and ricotta. Simple and delicious and as gnocci often is, super filling. The other dish was a homemade fettucine with fava beans and breadcrumbs. Though I found it to be a tad on the bland side, I loved the texture of the homemade noodles and the soupy sauce made for good sopping. I downed an espresso after dinner and we shared a slice of Italian cheesecake (our second in as many weeks, but neither living up to the one served at the fabled Cafe Reggio according to DMR). To drink I had a couple bourbon lemonades, the first of which was a little heavy on the club soda, but the second one was perfect. I am still stuffed from this meal.

Park Slope Gastronome #7 - al di ladi, we like to party

Who says you have to travel thousands of miles for a declious Northern Italian meal? We only had to travel 5 blocks or so to finally try Al Di La, what a bargain. Al Di La is a neighborhood joint that doesn't take reservations so of course we had to wait. I like this policy though - you gotta earn your meal! We arrived around 7:30 and it was already a full house and a full list of diners ahead of us. We were told it would be about an hour wait or so and contemplated going back home before deciding to go to the newish wine bar around the corner. A quick look through the window made us change our minds - the place was tiny and packed - so we would up heading to Great Lakes for a pre-dinner drink. About halfway through our beverages - a Stoli Oranj and soda for the lady, a Brooklyn lager for the gentleman, my phone rang. Our table was ready more than 30 minutes early. Hot stuff!

I was immediately impressed with the service. We asked for water and was given glasses and a carafe to pour our own refills (though the waiters and busboys did an excellent job of tracking this themselves and often times did the chore). Everything on the menu sounded delicous, as did the evening's specials. For the appetizer, the sardines special was really enticing we but we opted for the minestrone soup with canneloni beans and softened Italian greens, as well as the taleggio cheese special. The latter was a slab of the fragrant cheese with a wedge of warm, delicate foccacia along with a side of greens. The greens were dressed with an aged balsamic and its sweetness made a nice contrast to the herby heartiness of the bread and the pungency of the cheese. Aged balsamic rules. It's delicious over just about everything. I once had fresh strawberries drizzled with aged, syrupy vinegar. Wow. The soup was some of the best I've tasted - the tiny shards of parmesaen that topped it off was such a perfect touch and one that I'll probably ape from now on. Whenever you got a bite of slightly melted cheese, it just set off this bolt of sharpness. If there was ever a taste that could be three-dimensional, it might be parmigianno-reggianno.

For our past course, we shared the house made tagliatelli with meat ragu. The husband and I love our meat sauces, yes we sure do. I've probably raved about fresh pasta before, but no dried pasta could ever come close. It had this amazing chewiness to it that it just so pleasing to one's palate. The ragu was rich, but somehow light at the same time. Probably because the pasta wasn't overdressed with sauce. I like my pasta sauce in moderation - I'd like to see the noodles please.

By this time we had also consumed an entire loaf of bread as well and without even asking, a busboy whisked away our near empty basket (one end piece left) and brought us a new one. This was a restaurant after my Atkins-hatin' heart.

Ok, now on to the main course. The roasted pork shank special sounded amazing and looked and smelled even more amazing when a waiter walked by with it. However, the steak tagliata with arugla won out and while it was a simple dish, it was certainly a winner. We had ours cooked medium and it was served pre-sliced in shallow pool of a balsamic reduction. Once again the addition of balsamic made the taste soar into space.

So now we're really stuffed but someone we think ordering two desserts is a good idea! I picked the pear cake with bittersweet chocolate while Dan chose the rice pudding. Even though my choice was initially slagged, it was the clear winner between the two. I thought the rice in the pudding was a little undercooked, making for really hard and nutty rice. It was nice to have rice pudding with bite, but in this case, it was too much bite, too much chewiness. It was a good effort by the chef though to offer something more than your average gummy rice pudding.

I need to go back soon so I can sample more of the menu, like the sardines and the pasta con vongole. One of Al Di La's best quality is its affordability. Nothing on the menu seems overpriced or should I say nothing on the menu makes you feel like you are overpaying for it.

Food: A
Service: A