4.5 Star Rating, Rounded UP to 5.\n\nFirst time here, and we were greeted by Patrick, a native of Lyon, France. I attempted to say a few things in French which he appreciated, and that set the tone for the night.\n\nMy FIRST impression was that this place is LOUD! Why is that for such a fine dining place? Well it's SMALL...I counted about 50 or so max seats and there is nothing to absorb the sound so it does get quite loud in here. Thus not ideal for a QUIET romantic date in my view.\n\nBUT, the REST of the story.....our waiter Brian was really excellent. Very friendly and knowledgable and actually let us try some wines before we purchased them. Not many restaurants let you do that. So we're off to a good start. The Menu is quite limited which to me suggests quality in that they FOCUS on a few things and execute well.....that's my theory anyway. So putting it to the test....\n\nWe got the Celery Root Soup and Moroccan Dates stuffed with Chevre Salad. My GOD were these ever so GOOD! The soup was sublte with the cream but it packed an awesome flavor! I snarfed that down (as politely as I could in a fine dining restaurant without being thrown out). The Salad was extraordinary! How often do you say that about a SALAD??? Well THIS one was truly exceptional as the freshness of the dates stuffed with Chevre was sublime. \n\nWe both got seafood dishes as our mains. I got the Mediterranean White Sea Bass Mediterranean White Sea Bass served with olives, basil, braised lentils, chanterelles, spring onions, herb buerre blanc sauce. Our waiter Brian gave me more of the Herb Buerre Blanc sauce which was ridiculously good! The Sea Bass had the skin on which gave it a stronger flavor and the fish tasted different that the typical Chilean Sea Bass that I'm used to. But with the Buerre Blanc sauce it was very good. Our other dish was the Wild Alaskan Halibut with farmers market ratatouille, micro greens, shrimp basil beignet, and a balsamic emulsion sauce. Of the two the Halibut was the better dish, but both were outstanding!\n\nWe were both stuffed, but I couldn't leave a French Restaurant without trying an Apple Tart. It was very good, but not quite what I expected. Maybe that's my problem.....I just got back from Europe, Normandie to be specific where the Apple Tart reigns supreme, so I was expecting something like that. But this one was unique in it's presentation, as the pastry was intertwined within the round apple \"cylinder.\" I've posted some pics of the entire dinner so you can see what it looked like.\n\nOverall, and especially after it quieted down, this was an excellent dinner! High quality food with very professional wait staff. Oh the wine list is Franco-centric, which you'd expect. Decent selections by the glass but be prepared to pay Top Dollar for French bottles. Highly recommended!