"Chef Phil Mihalski’s cooking at this “well-kept” Green Lake “secret” “transports” with “elegant” New American flavors and “zero pretension” at an “expensive” price; detractors deem the “quiet”, “romantic” room in need of “an upgrade” and dismiss the service as “extremely slow”, but neighborhood fans insist it’s still the “best food around.”" - Zagat.com

"Windows around the perimeter and a raised central dining area allow for glimpses of Green Lake across the street. Butter yellow walls and cushy banquets create an elegant, warm and inviting atmosphere. Savor an appetizer of froie gras or tender, sautéed sweetbreads dusted with porcini powder and paired with Brussels sprouts in a rich demi-glace. English pea soup drizzled with truffle oil is a green delight. Naturally fed veal renders a flavorful sirloin, which is pan-seared and paired with chanterelles in a veal stock and white wine reduction. Risotto of leek and black truffle is at once earthy and ethereal, while hickory-smoked lobster, anointed with nothing more than lemon butter, quite simply takes our breath away. For a sophisticated finale, we suggest pistachio cake with candied orange and Grand Marnier jus. If decision-making isn't your strong suit, opt for the multi-course tasting menu. Service is top-drawer, warm, friendly and professional." - Gayot.com