What a great night.  I can't speak highly enough for the intelligence of the wait staff and the \"bedside\" manor that they exhibited.  The food is just exquisite.  I am super bias because they have an amazing selection of on-site made charcuterie that is all spectacular.  Dedicating a whole menu side to cheese and meat selections rivals even my all time favorite, Publican, in Chicago.  \n\nEntrees were perfectly cooked and smartly presented.  Dessert had more variety and creativity then I have seen in my travels.  I don't say that lightly as I have been to a number of restaurants and look forward to dessert often to be disappointed.  The depth of their confections menu is so refreshing.  Nearly 30 selections if not more of brittles, truffles and candies that made my mouth water.   \n\nThe only downside, and a reason I was really geeked, was their mixed cocktail execution.  I've been researching and experimenting with Pisco Sours.  The drink was disappointing and flavorless.  When I can make a more tasty drink at home with my limited skills, it speaks poorly for the bartender.  He was very nice and helpful which made up for some of the drink.  \n\nPlease try this restaurant for the charcuterie and desserts alone.