An early dinner on Saturday evening:
The waited favored the scallops over the softshell as an appetizer and the advice paid off. More often than not I have been disappointed by scallop preparations, the flavor muted or lost. Three large diver scallops had wonderful flavor and terrific caramelization on top, complemented with shaved fennel. The sommelier's recommendation of St. Supery Sauvignon Blanc was a very good choice. The duck--leg confit and sliced smoked breast (medium rare)--was very good. The French fries, about which I had read much, were not much more than ok, with underlying duck flavor accents, but I would not get them again in light of other options. While $10/glass as the lowest price wine was not cheap, I found the pours quite generous and hence redeeming. My pet peeve is the parsimonious pours at too many restaurants, so thank you Blue Duck for turning the tide. The airy space was very nice, the food portions sizable, and I look forward to the next visit.