My husband and I drove about half an hour on a Saturday night for dinner with another couple and Alias did not disappoint! The minute we walked in we were seated early and the staff was so friendly and welcoming immediately and the ambiance is very warm and chic. Multiple employees gave us friendly greetings. The Chef's tasting was tastefully prepared and there were some additional items not on the menu. The Japanese milk bread was delicious too! I really loved the rockfish and the Braised short rib. Each course was beautifully presented and the seasoning and flavors were perfectly balanced. We were really impressed. The chef came out to introduce himself and it was nice to be able to compliment him in person. He's been there just over a month, I think, and he is doing a phenomenal job! This is such a welcome experience out west in the south. I highly recommend checking it out. It was about as good as Clarity in Vienna or 2941 in Falls Church. Dress was business casual and definitely a nicer place for more of a date night or special occasion. We wouldn't bring our children here. We were full at the end but not stuffed. Comfortably satisfied in our bellies for sure! read more

See all

I feel like I was being punked!!! The vibe and the service was great but the food was terrible!! I felt so misled by yelp and Washingtonian!! The price point (145/165) is not deserved for what is served. I didn't want to leave a bad review but I didn't want people that actually go to fine dining establishments to waist their money. To be a little more specific on the food, everything was either too salty, disproportioned, frozen(deserts) , stale( bruschetta and the tuna tartar cone) or just not cooked well. I wish this place well, I will not be back. And I just want the young servers to know that their customer service was great, they were very polite and friendly. read more

We had a top experience dinner last night at ALIAS at Vint Hill Station for my wife's birthday. Alias is a farm to table concept with everything, and I mean everything on the prix fixe menu (fixed price tasting) being sourced from local farms, dairies and small local vendors all from Virginia. It gave us some ideas for places to go source som really good local meats, cheeses, dairy and vegetables. I'm not one to take pictures of food but this was a rare exception, pure works of culinary art. A special and memorable evening indeed. Executive Chef Marc Valles, the Beverage Director Rigel Kaufman and the Alias team are all masters of their craft. https://aliasvinthill.com read more

See all

This was my second visit to Alias, the first under the new chef, Marc Valles. The visionary owner, Sharon Briskman, is a Warrenton resident, business executive, and philanthropist, who thought that 5 star dining belonged in her town without having to drive into Washington or elsewhere. So she put her money where her palate was and created this masterpiece. To know her is to love her. The 7 course chef's tasting menu is delivered in the intimate 26 seat restaurant in an elegant and unrushed atmosphere, with precision timing, no long waits between courses yet ample time to savor every course. I've long believed that food must be pleasing to the eye before it is pleasing to the palate; if I am correct, this is an art museum, you'll want to photograph every course, but don't. You will be on your phone all night. When they presented the intermezzo sorbet to "cleanse the palate," I told them I didn't want to cleanse my palate, there's a party going on there. Each and every course awakened parts of my mouth I forgot were there. Meticulous attention to detail, a labor intensive presentation of the finest and rarest ingredients you'd never find at home, or your everyday pedestrian restaurant. Of course, the food is half the experience, the other half are the people. In addition to the renowned Chef Marc and his boss, the very gracious Audra was our main server, but the talented Chef de Partie, Charlene Julian Danieli, was a delight, both with her personality and the best lumpia I've ever tasted, from her native Philippines. Erin Malloy, Chef de Patissier, presented her amazing dessert, and the sommelier, Rigel Kauffman, was on hand with an extensive wine selection worthy of round the clock Brink's Security. Sitting at the chefs table allowed a Birds Eye view of the preparation and a scintillating conversation with the staff. My guest, by the way, is an internationally acclaimed chef restaurateur and she agreed with my assessment, and then some! You've never had a better reason to spend an evening away from home. Alias is a true gem. read more

See all

An exquisite experience at Alias, Warrenton. Rigel the sommelier was awesome. Rest of the staff very attentive without at all being over bearing. Wife is vegetarian and thankful they put great effort into these courses as well. read more

See all

What a spectacular evening! Mahalo to Chef Marc, Rigel, and the entire talented team at ALIAS! Just when you think you've been to a tasting menu experience and seen it all, this team surprises you with a bunch of beautiful, thoughtful touches. You can go a lot of places for good food. And this is among the most delicious and inventive I've had in a prix fixe setting. But what was special about sitting at the counter was seeing all of the organization and teamwork that goes into cooking, plating, and serving multiple courses for a couple dozen folks at a time. I will not go into much detail about what we ate because every diner should enjoy the element of surprise and the delight that it brings. The photos I shared are of the dishes we ate that are currently on the printed menu. (Plus a photo of the small-batch bubbly that was served to us as we sat down.) My only regret is not asking for some of the later courses to be boxed up for me to bring home. I struggled to take bites of the later courses because I was already so satisfied! Mahalo to Chef Marc for making us feel like ohana at his table! read more

See all

Chef Marc and his team are amazing! The food is not only delicious but it's art. We've been twice now and I've tried both the regular and vegetarian menus... both were spectacular. The service is impeccable and the people are genuine, knowledgeable, and so much fun to spend time with. Alias is a "must try". read more

See all

Had dinner this past week. Fixed menu. Pros: - Ambiance - Staff - Food presentation - Surprise treats in-between main courses Cons: - Food was just ok, nothing hot and somewhat bland - Pricey for what you get, especially the wines - 3 hour dinner, lots of wait time in-between courses Overall: would like to see them stay and improve on the food a bit. We need more good/upscale restaurants in the area. Hope to give them another chance at some point. read more

Disappointed. I won't focus on ambiance and service--both were fine. For me, the main thing in fine dining is the food, and that's where Alias came up short. I'll give them the benefit of the doubt; maybe I just got unlucky that night, or maybe other seasonal menus are better than what we had in August. Here's my itemized opinion, course by course: Seared Hudson Valley Foie Gras Great foie gras, but seared to the point of being charred. Served over an equal amount of figs and something very sweet--overly sweet, in fact. The sweetness overpowered the foie gras. Ratatouille Not bad. We enjoyed it, but the portion would fit on a large spoon. It's a light dish, and it would be much better if there were just a bit more to actually enjoy. Shrimp & Grits A single grilled shrimp. Half the plate was taken up by the shrimp head. I didn't get the point of the "60°C Sous Vide Egg"--it was just a boiled egg; 60°C did nothing magical. The grits and mushrooms were fine. Vanilla Butter Poached Alaskan Cod Not bad. Randall Lineback Red Wine Braised Beef Cheek A main dish. The "Charred Radicchio" was either overzealously charred or just unlucky. It was so bitter it killed the whole dish. White Peach Galette You can get fresher options at any large bakery. It costs as much as any fine dining spot in DC, but I can name a dozen places where the same bill would bring a hundred times more flavor to your table. P.S. A 22% "service charge" is included. I'd much prefer if tipping were left to my discretion. read more

From the moment I walked through the doors, I knew this restaurant was something special. The atmosphere was a perfect balance between warm and upscale -- cozy enough for a relaxed evening yet polished enough to feel like an occasion. We celebrated our 19th wedding anniversary The service was exceptional. Our server anticipated what we needed before we even asked, from refilling glasses to suggesting pairings that perfectly complemented our meal. As for the food -- simply unforgettable. The executive chef Mark made every dish plated beautifully, with attention to both presentation and flavor. The ingredients were clearly fresh, and the chef's creativity shone through in every bite. Just Amazing! read more

My husband and I went last night to celebrate our anniversary. What a fun evening!! We were greeted by a friendly host right away. The restaurant looks modern but cozy. I enjoyed the music and the overall vibe. We sat at the Chef's Counter which is in my opinion the best place to sit as you get a front row view of all the culinary magic! Our sommelier was really fun. You can tell he loves what he does and all of his selections were on point. Chef Marc Valles was super cool. We enjoyed talking with him about where he's from and the thought behind the dishes he creates. Our evening was completed with 2 cookies for a late night snack. We thought that was a nice touch! Will definitely return when the next menu is released! read more

See all

This place nailed it. The service was impeccable. Kind and pleasant staff, always there when you need them, never there when you don't. Spacing out the courses so there's time to linger and talk and enjoy the company of people you're there with. This was an all evening event. My martini was perfection. The champagne and wine selections were well-thought out. And the food was fun and surprising and delicious and summery. The venison, in particular, was wild. That's such a hard, gamey meat to get right and they did. The sauce was to die for, the meat was tender, and the accompaniments were surprising and delicious. (That mushroom mousse!! Let me die in it.) I would love to come back here in a different season and see what they come up with! read more

This was my second visit to Alias and a second night of fabulous food and company. Chef Marc and crew delivered another fantastic seasonal menu modified for our specific needs. Our favorite seats are at the Chef's table where we just "talk story" and enjoy the food. Can't wait to come back in December. read more

See all

A wonderful surprise in Vint Hill. Truly elevated dining in an intimate setting. Excellent staff and interactive experience with the chef. A great place for a special occasion. An ambitious restaurant worth exploring. read more

See all

I definitely had higher expectations for this restaurant. The food is attempting to do higher level farm to table, but if you are looking for that I would recommend three blacksmiths instead. The interior was very cute and small and the service was great. However, dinner will last 3 hours as they space everything out very slowly. For the spring menu, all of the food was centered around ramps and each dish included their green ramp sauce which ultimately made every dish taste exactly the same. They were trying too hard to experiment with different flavors and it just did not work. The dessert was a strawberry tres leches and that was really good. The bread was also amazing. I am not sure I would be back, there are other similar concepts that do this farm to table tasting menu way better. Would also recommend restaurant at patowmack over this one as well. read more

I hadn't heard of it before they won the Award of Excellence from Wine Spectator, but it's also ranked #3 on the Washington Post Spring Dining Guide. The executive chef used to be a chef at Inn at Little Washington and Auberge Provencale, so our expectations were high. Our biggest surprise: They actually have food that looks like food and tastes like food (my biggest complaint with many high end restaurants is they don't). The chef manages to use super high end ingredients, elevated concepts and thoughtful presentation while still having everything actually taste good and look appetizing. My favorite course was the pre-dessert (not counted among the 5 official courses). Hazelnut crumble with truffle ice cream, shaved truffles, caramel chocolate sauce and edible flowers (see photo). Service was impeccable throughout the meal. I particularly enjoyed speaking with the owner / Executive Chef and his wife. They genuinely cared about our experience. The chef's counter seating is a worthwhile upgrade if you enjoy watching someone expertly plate dishes throughout the evening and the added conversation. Overall, if you ever want a very expensive meal that's Michelin star quality and flavors without driving to DC, this place is worth trying. But just be prepared if you're both doing the wine pairing and the 5 course fixed price it'll be close to $700 after tax and the built-in gratuity. But if you love truffles and fresh local ingredients elevated, it's the only restaurant like it I'm aware of. read more

See all

This was easily one of the best dining experiences I've ever had. From start to finish, everything was outstanding. The food was not only delicious but prepared right in front of us, which made the whole evening feel special and interactive. Every course was unique and packed with flavor, and there were so many that even with my big appetite, I walked away completely full and satisfied. The service was top-notch--attentive, professional, and never rushed. What really stood out was Executive Chef Mark personally coming around to each table to share the story and inspiration behind the dishes. That personal touch made the night feel even more memorable. If you're looking for a fine dining experience with incredible food, amazing service, and a chef who truly cares about his craft, this is the place to go. Highly recommend! read more

Bought a gift certificate just before Christmas only to have them close right after new years. So disappointing, such bad business practice. They had to know what the plans were. read more

Really a Axing although really pricey. The food was ridiculously good over 5 courses and several aparatifs in between. We sat at the counter and got to watch prep and this place totally has their act together. My only hesitation is the price point. This place is not much cheaper than Mini Bar in DC, but there you get 24 courses and drink pairings for each. I loved each of the 5 courses here but kept going back in my head to the price. I would go back but the price would make me limit my visits to special occasions only. read more

We had an amazing dinner at alias on Saturday night for my friend's birthday. If you haven't tried this place in you are truly you are missing out. Phenomenal service amazing presentation at the counter seats and great conversation with both of the chef and the Somalia. Readers were on point and prompt. Everything was absolutely perfect. Five stars all the way highly recommend. read more

Alias takes customers on a flavorful journey through beautifully curated dishes. There's a nice ambiance and the staff is attentive without being intrusive. No matter the occasion this restaurant promises an experience that is as delightful as each of the dishes on their menu. I cannot recommend it highly enough -- this is dining at its finest! read more

See all

Amazing concept, food, and overall experience. I highly recommend paying the extra $20 per person for the Chef's Counter to get the full experience. Every detail was thoughtful and beautifully presented. I told my wife I would have been satisfied if the dinner ended after the multiple appetizers and asparagus soup, it was that good. Be prepared to enjoy more than what's listed on the menu, as they provided a few delightful surprises. If you prefer quantity over quality, the all-you-can-eat buffets down the street in Manassas might be more your style. However, if you're a foodie who appreciates high-level cuisine, Alias is a must-visit. Every dish was spectacular, and the wine pairing by Kenny, the Director of Wine, was spot on. Even the Chardonel from a Virginia winery was a delight. Stephen and Kelly have created a remarkable gem. read more

See all

The food at ALIAS is truly unique - refined yet approachable, with flavors that bring a fresh taste of the islands to Virginia. Since the new chef came on, the whole experience feels warmer and more inviting. The new concept blends elevated dishes with a homey, welcoming vibe that makes you want to come back again and again. read more

See all

Our dinner an Alias was so much more than just a meal; it was an immersive experience that delighted the eyes as well as the palate. From the moment we walked in and were greeted by the head chef's adorable wife Kelly, (who instantly put us at ease) we could see that this place was extraordinary. The decor is subdued and minimalistic and the ambiance was calming. Knowing that there was only one seating for the evening contributed to the knowledge that there was no rush and that our meal was to be enjoyed. The sommelier started us with a delicious bubbly wine, and was very knowledgeable about which pairing went with each course. (He was spot-on every time.) From the appetizers to the dessert(s), each course was beautifully plated (I can't say that enough) and the timing of each serving was perfect, never arriving too soon or having to wait. Even the silverware and plates were beautiful and obviously chosen with care. The custom steak knives were a joy to use. Of course the food is the reason this place shines. Chef Stephen knows how to season and present each course to feature the freshest ingredients. Of the FOUR different entrees served that evening, it would be difficult to choose a favorite, but I'll say it was a tie between the grilled sea bass and the Whiffletree Farms NY strip. The bread was sent directly from Heaven. It was the softest, most fragrant loaf I have ever eaten. I dream about that bread. Not to outshine the entrees, but the four different desserts left me wishing I'd worn stretchy pants. (I may have had to undo a button.) The dark chocolate semi-freddo, artfully arranged by the pastry chef (including colorful flower petals) was stunning to look at on its glass plate (that looked like a disc of ice) and even better to eat. I requested the French press coffee service to go with the plate of three additional desserts, (which I did not need but absolutely consumed with glee.) Every detail, down to the hour glass timer for the coffee, was perfect. The dessert tray consisted of the most amazing macaron I have ever tasted, a jelly candy and a ball of something smooth and creamy rolled in crispy bits. Indescribable is the best way to describe it. It is THE "special occasion" restaurant for Fauquier County! So glad to have found it! read more

ALIAS - Dark chocolate semi-freddo on a glass plate - Beer, Wine & Spirits Near Me - Warrenton, Virginia

Sleek without feeling austere; modern without feeling rushed; warm and welcoming without feeling saccharine or too casual; thoughtfully designed and cared for. (The counter seating has comfortable upholstery and high backs, so you can feel elevated but also stable: a detail missed by many posh new eateries in the coastal cities.) The dinner is, of course, incredible, but equally marvelous is the way in which the Burkes invite each guest into a high-performance, five-star tasting environment -- and make it all seem completely effortless. Step in the door, and for as long as you stay, you'll be enveloped in calm. It's a rare family brand of hospitality that seems to come naturally to every member of the staff. Bring long-time friends and sit at the chef's counter, where you'll enjoy watching the construction of your dinner masterpiece. Indulge in the Virginia wine pairing; ask for the coffee service with dessert; be prepared for surprises that aren't on the glittering menu in front of you. One of our party remarked it was a better night than one at the Inn at Little Washington. Make an evening out of it. Make many evenings out of it, both to try Chef Stephen's newest vibrant offerings, and to see how baby Atticus, who makes a guest appearance in his parents' arms after dessert and charms everyone in the room, is growing up. read more

See all

The atmosphere at Alias is absolutely beautiful. (I loved that the restaurant features some of the local history of Vint Hill, previously a military base during WW2 and even reflects in its name.) The service was impeccable; the staff was knowledgeable, well-timed, and personable. The food was top notch with fun and subtle nods to the chefs personal history and heritage which I enjoyed very much. The wine pairing was lovely and I enjoyed hearing about each one. The farm to table aspect was so impressive and each local farm used was listed on the back of my personalized menu. I would absolutely recommend Alias for a special occasion, date night, celebration or just a fine dining experience! read more

See all

Pozole was amazing. An earthy and hardy rich dish from south of the border. Chef Marc knocked it out of the park!!

Awesome experience!! Remembered the chef from 3 Blacksmiths. He and the staff were very friendly and informative. I really like the location and the atmosphere was great. Everything focused to the kitchen and then to you. Will be going back soon. read more

See all

New Alias is a gorgeous, upscale restaurant with warm, positive vibes. The food is farm to table fresh and absolutely delicious. The wine pairing was amazing. The service is excellent. Highly recommend! Chef's kiss! read more

100/5 stars - will be coming back! Everything was absolutely delicious, the service was top notch, we loved the atmosphere and the music! We were celebrating our anniversary and we will be celebrating here again! To the whole team, thank you for giving us a perfect evening! Bravo! read more

What to expect... an amuse-Bouche chef's tasting menu (this ain't no all you can eat buffet- you just wish it was). Blend of worldly and VA wines. Quality ingredients (food, cocktails and wine). TIME-live in the moment enjoy the person you are with and the food you haven't had elsewhere. We are lucky to have this hidden gem in our area. To be able to drive 30ish minutes and receive an exceptional dining experience... wow. (We like good food and we can not lie) I wish I had pictures of my food because I feel a bit like Cinderella at the ball when it is served. The attention to detail extends beyond the superior quality of the meal, to the details of the service and the extremely pleasant staff. My husband and I look forward to the ever adjusting menu and the wine pairings. (I'm a bit of a cork dork and I am always pleased with the quality and variety of wines ... like the white Port we had recently). Alias. Is about the experience. It's off the beaten path and about the culinary exploration. I am already looking forward to my next visit. read more

My wife and I decided to try Alias today to celebrate her birthday. We sat at the Chef's Counter where they welcomed us with celebratory champagne, and we could watch all the preparations and get info about the dishes from the chef and other staff. It was definitely one of the best meals we've had in years. My wife and I split one of the regular tasting menus and one of the vegetarian tasting menus, and everything was delicious. Started off with orange, hamachi, and caviar appetizer and a chickpea bite (kind of like their take on falafel), followed by halibut/beets, sunchoke tortellini, squab/roasted carrots, lamb/roasted lion mushroom, a strawberry and chocolate dessert/ cheese course, in each case, with amazing sauces and accoutrements. Additional bites not on the menu (such as a surprising and phenomenal sunchoke panna cotta with black truffle ice cream and cookie crumbs) also came with the meal. We really enjoyed everything (except maybe with the exception of the chick pea bite - falafel is good as it is). We'll definitely go back next time we have another special occasion to celebrate. read more

Chef counter was a very cool experience. The food was a 10/10. Service was fantastic. The food was creative and filling. It all tasted amazing. We will return every month to see what Chef has created for the new month. read more

Amazing food and service! This restaurant rivals the Inn at Little Washington in every way. Food was outstanding, creative, perfect plating, and the tastes of everything were out of this world, and the staff was exceptional. The chefs counter is the way to go, fun to watch them put together the plates, seeing the fine details that go into making the plate perfect was very enjoyable. Highly recommend this restaurant! read more

See all

Amazing new upscale restaurant. We visited here for date night. We sat at the bar area/chef's counter. It was fascinating watching the talented chefs at work. Beautiful presentation, flavorful, and modern. The price point is a tad high for the area. There are comparable places in DC for less. A service fee of 22% is automatically added to your check as well. That is usually typical for large parties, but it was just my husband and I. I was a bit put off by that, since I didn't see it posted anywhere. It's great to get an upscale spot in the area and I look forward to trying other menus soon. read more

See all

Alias is absolutely amazing! Incredible meal, warm hospitality and cozy vibes. Highly recommend sitting at the chef's counter and getting the wine pairing. What an experience and well worth the drive from DC! read more

ALIAS - Beer, Wine & Spirits Near Me - Warrenton, Virginia

See all

I read about this gem in Warrenton through the power of social media, which included a link to an article of Chef Burke and his new four-week-old endeavor, Alias. Immediately, I booked a reservation to see what the new buzz was about, especially since it is in my backyard! First, the location is fantastic for Burke's restaurant, in Vint Hill Farms, where the Army had set up a monitoring station during World War II. His venue is beautiful; incredibly warm, welcoming, and intimate. Everything from the seating, colors, decor, and even cutlery, were all chosen purposefully. All seats had a view of the chefs working their magic, with those at the Chef's Counter with the best seats to the action. Everyone has the opportunity to arrive early at 6:30 pm, with dinner service starting promptly at 7:00 pm. It is a price fixed menu for everyone and includes several courses and some additional surprises at the end! We were incredibly impressed with the offerings that evening. Do not be concerned with the idea of a tasting menu because you will NOT leave hungry! Chef Burke has come roaring out of the gates showcasing his impressive team and talent and we can only imagine that with time, he will be a force to be reckoned with! *Sharing only one teaser photo for those who want to see Chef Burke's attention to detail. Go check out the restaurant to experience everything else! You won't be disappointed! A final note: Chef Burke's wife, Kelly, makes one of the BEST Manhattans.* read more

ALIAS - Dark Chocolate Semi-Freddo, with Orange Bitters Ice Cream - Beer, Wine & Spirits Near Me - Warrenton, Virginia

Had our anniversary dinner here. The ambiance was subdued and well appointed, it is an intimate space, and although their dress code says smart casual, evening wear and business attire are not out of place. Service was attentive and took the time to both explain the dishes and to chat about the venue, its history and their experiences. Sommelier was also fantastic, wines were explained well. Chef Valles took the time to both explain his approach to certain dishes as well as his background and influences. Everything was well prepared, portions were generous without being overwhelming for the 6 courses and pacing. Particular standouts for this May 25 menu were the rockfish and lamb. Poke was also excellent. The rabbit was prepared well, although both my wife and I felt like there was too much demi, which made the dish slightly on the salty side. The Japanese milk bread with ramp butter was a pleasant interlude and the surprise duck prosciutto with house ricotta was amazing. Overall we had a wonderful experience, and definitely plan to return. Any complaints were minor and what I would call nit-picking. Definitely try for a weekday evening if you want the more personalized experience. I would recommend they include a pricing sheet for after dinner drinks and/or cocktails, as they do have a small but curated whiskey selection that is worth mention. Having been at this venue for only 6 months, the Chef and staff were definitely starting to find their stride, and I expect that Alias will only improve moving forward. read more

See all

Our dinner at Alias was one of the best meals we've had in the US. We dined as a party of four celebrating a dear friends birthday and everyone thoroughly enjoyed the evening. The staff was professional, cordial and very knowledgeable about the dishes served and the wines and cocktails poured. The ambiance is comfortable and modern with plenty of space between tables so you can easily have conversation. Chef Stephen and General Manager Kelly are creative and thoughtful about every detail - from the courses they serve to the ingredients they use, to the plateware and glassware - every aspect of the evening is obviously well thought out... and they are both friendly, kind and attentive to their guests. Dinner at Alias is easily on par with any of the Michelin restaurants in the DMV and we're looking forward to many more meals at this jewel of a restaurant. read more

So with recent glowing reviews from Washington Post and Northern Virginia Magazine, it's going to be tough to snag a reservation but overall they have a good thing going here. It could be great, but it's not there yet. It's an awkward restaurant. Nearly half the seats place the restaurant at the diner's back when today's savvy diners are looking for an experience and not just a meal. They would be wise to add mirrors along the wall so the tables provide a view of the restaurant to all. Then there is the noise. We found ourselves at times nearly shouting to hear one another over the disjointed play list blasting 70's and 80's rock, country and pop. It's too much and distracts from the creativity of the dishes and concept. Staff are decidedly in two groups. Those who know what they are serving and those who beg to not make eye contact, less you ask them a question they don't know the answer too. Like, "do you have sparkling water like San Pelegrino?" They didn't know the answer. The same with drinks, they have very limited choices of liquors to choose from for cocktails and they flat out will tell you if they are about to serve a course of food, your drink request will have to wait. The wine list is decent but the wine was too warm and the glasses mismatched. In all fairness the owner caught it and offered to bring the proper glass but who wants to be pouring wine from glass to glass at the table. Then there is the food. The Washington Post (you know who) apparently came on an a la carte night and not a tasting menu night. With everything prepared for just one table I can see where the promise lies, but the execution on the night we dined was adrift. Overall flavors are very appealing with the exception of a "palate cleanser" that had crispy fried winter truffles sprinkled on a frozen sunchoke concoction. Apparently whoever thought that up must have missed culinary class on palate cleanser day. Nothing crashes a palate faster than truffle and this was no exception. Cold smoked toro was delicious. Truffled pasta wasn't the best choice of type of pasta but the flavor was excellent. Squab was very nice but no longer warm and most disappointing was the final protein course with Colorado lamb two ways. Both were unfortunately cold. Not cool. Cold. Dessert was ok except the cheese plate came with nothing to put the cheeses on in order to eat. We did receive some pita chips when we asked but they were already seasoned and didn't really go with any of the cheeses. All in all I think they have something here if they can make adjustments on timing and the experience. We will give them a few more months and try it again. Frankly it will probably take that long to get another reservation. Hopefully they continue to grow and find their rhythm and don't settle back on two good reviews. read more

See all