May I suggest that before you visit A Table Apart, that you actually log in and do some homework on the nature of this restaurant and the richness and complexity of the menu. Unless you are simply impulsive in ordering food, I quite assure you that the time will be well spent. Each entree needs to be choreographed with the whole meal in order to maximise your pleasure. Thankfully the waitstaff and bar staff is very knowledgeable and helpful in this effort to create the perfect combination of tastes to design the culinary experience. Knowing that I was ordering the Rack of Lamb the barkeep served me the Ramey Claret which worked extraordinarily well. The generous portion of escargot/snails,(8-9) baked in a ramekin in coconut milk and seasonings was very good and unusual compared to the snails in shells with garlic and butter. We made a small misjudgement in ordering the Pommes Frites, not because they were not good but because the portion was just too much along with a full meal. The Rack of Lamb, 8-9 generous ribs was prepared just perfectly, so very tender, juicy and full of delicate lamb flavor. I was so glad that I saved a tiny bit of roll to sop up every bit of the au jus. I was thoroughly involved in my own eating paradise until I noticed my wife eating slowly and struggling to cut her pork chop. Sadly, tough and dry. The only blemish in an otherwise wonderful meal. Still we both agreed that we wanted to plan a return visit and methodically work our way through the entire menu. Congratulations to this fine restaurant that has made a totally nondescript building into a destination.