Oh how I loved the steak for 2. It was the best value in the area. It's too bad that they closed :-(
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When this establishment was open, they were fantastic. They had stuffed squash blossoms that were the best I have ever had! I would go during restaurant week, as they had great deals that even I could afford!
Had a farewell dinner here at the end of August. It was excellent. I will miss this restaurant. Their wine bar Vin, to doors over, will remain open and is a great place to settle in for a bottle or a glass and some snacks.
Italian and continental entrees in a relaxed white-tablecloth setting. This has become a go-to place for a special meal. Great bar.
Start with squash blossom fritters, move to the main course of lobster with asparagus on top of a risotto cake, then topping the meal off with an apple crostata. One of the finest meals I've had. Can't wait to explore more of their menu!
The cream in the bolognese and the butter in both the seabass and lobster dish were heavy handed. The dishes lacked depth of flavor and balance. The grilled calamari was very good. The bread was dissappointing. Too airy. Overall nice experience. But I question the...More
Our waitress Jocelyne made a perfect dinner even better. The food was delicious. We are definitely going back
This establishment is superb, both in service and food.We have never experienced such quality outside of France.The menu is honest, using only the freshest of ingredients, simply served, and truly sublime.The Chilean Sea Bass with a potato crust and a buerre blanc sauce was exquisite...More
Service, food atmosphere were all exceptional. Especially on a very busy graduation and prom weekend. This is an upscale place with an emphasis on Italian but with a very versatile menu. We had the squash blossoms for an app, yummy. I had the quail and...More
Went there as a part of Vermont Restaurant Week but didn't have the special menu. The food was good, but not on a par with other top restaurants in the Burlington area. Sent back two bottles of bad wine. My potato encrusted sea bass was...More