Went searching for proper food after an early evening at the Hut, and found it ensconced in mellow modern decor. We were seated immediately on the ground floor along the window banquette. My only complaint about the hostess' table choice was the lack of spacing despite it not being a busy evening; hard not to eavesdrop on the four directly beside us.
Beer selection was more attractive than the cocktail menu, though they did have a nice spread of whisk(e)ys. Both varieties of table bread were provided as a two thick slices of each with a generous tub of whipped butter. Average bread, and the white was more suitable since it wasn't sweet. This season's Lyon Hall burger came with pickles and fragrant Raclette cheese. Sliced thin to appropriately moderate the pungency, but I would've asked for a milder cheese sliced heavier. Patty was 3/4"-thick to balance the sturdy bun's small diameter, and cooked perfectly to order. Half-crisped frites came with a trio of ketchup, mayo, and mustard dipping sauces, none particularly attractive. A bit heavy on grease but not bad with the light seasoning. Heaping portion was almost outrageous in size.
Hungarian lamb sausage was less impressive than the accompanying grilled octopus. The former was gently seasoned and almost-pink, and the latter was gloriously tender with a touch of sear. (Heisenberg's principle may play into this somewhat, since I practically interrogated our server on this point.) Shaved heirloom carrots, baby arugula, tender root vegetables, sliced beets, peeled orange segments. Lightly dressed but arranged over a bed of heavy aioli. The plate was just filling enough, but I wasn't terribly keen about the two overlooked orange seeds and the aioli. The only attractive option on the day's ice creams and sorbets was cookies and cream, so I took a pass on dessert.
Three and a half stars. Background music at a reasonably low volume, 80s stream with a splash of Yeah Yeah Yeahs and Radiohead. Matthew provided great service, just the right amount of attention and humor. I'd gladly come back to drink and try more of their food.
2015 update: Windowed washrooms are an odd choice. Upstairs makes for a nice small venue space for maybe 30 people tops, with banquette seating wrapping a good deal around. The waitstaff on hand were very polite and moderately attentive. Cocktail was beautifully mixed, and I'm glad to see the beer lists still run strong. Jumbo shrimp were a little overcooked. Charcuterie included tasty grilled asparagus, standard crudite, and a less impressive panel of meats and cheeses coupled with honey and walnuts. Croissants and pretzels (I'll take spicy mustard or cheese fondue over honey butter any day) were the hits of the night especially when fresh, but the mushroom sliders impressed more than the crabcake, BBQ beef, or pork schnitzel sliders. read more