Long time lurker...first time poster
We've been fans of the 'big onion' since they first opened--and after every visit there's at least one thing that I wake up thinking about. This morning...Chicken fried morels in pepper spiked gravy and chive biscuit. More please. I will eat anything they are putting through the chicken fried gilding process! Ate at the bar and had some of everything--goat dish is incredible; torchon of foie; pork pate; tomato salads, and amazing cheese plate...runny goat cheese, oh my Excellent Footbolt Shiraz and Garrigue Cotes du Rhone in the glass, plus a surprise flight of reds to accompany the main grazing portion of the evening, and a Finger Lakes Region Icewine (Riesling?) to cap off the gluttony!
Many thanks to Mike, Dmitiri, and Ed, and whomever made the morels (really, everyone in the kitchen!) for the usual excellent and generous hospitality! Makes the rest of the week seem quite manageable!