Had a wonderful evening here last night: Drinks before dinner at Quill proved that the bar is no longer a secret. A few weeks ago I had the place to myself; last night I snagged the sole remaining table. The drinks are classic while the bar itself with its orange glow is one of the more unique ones that I have seen. The complimentary pickled veggies are reason enough to return. Amuses: spoonful of tuna tartar and an airy gougere Appetizers: Tartare of Beef - I nearly always order this dish when offered and this was a solid preparation, basic but well executed and a portion size that didn't make me feel like I was at a trough as some places are wont to serve Sunchoke Veloute - the taste I had was velvety bliss, though I was more focused on the following: Soft Poached Egg - phenomenal. Perched atop pain perdu - a great dish Salad of Raw and Cooked Vegetables - gorgeous colors, asparagus "marmalade" sets the base for the vegetables, mache and truffles. This was a lovely salad with very clean flavors. The dressing is subtle which I prefer but if others expect bold flavors I could see how they might see this dish as muted Mains: Scallops - perfectly prepared and served with the all too rarely seen parsnip. Venison - underwhelming. Cooked at the chef recommended med-rare with a nice crust, however the two medallions lacked flavor. The texture was fine, but I was expecting more gaminess, more punch. Not a bad dish at all just a bit "meh" compared to everything else thus far. I was eying the Poularde and will return shortly to see how Chef Damon's compares with the other top chicken dishes in town. The cheese cart was then rolled around and we enjoyed four types - a pungent blue, morbier and two others that I can't recall. All cut into generous pieces tableside and served with honeycomb Dessert: Recommended as the best dessert (maybe because it was the newest?) - the pumpkin chaud et froid was, though very indicative of the season, texturally a mush. The date ice cream accompaniment as well as a side order of the almond ice cream were both picture perfect quenelles and were delicious. Four types of mignardises were offered and sampled but we were nearing capacity at that point Wine: Complimentary glasses of champagne were poured in recognition of the special occasion. Followed this with a bottle of Tantara Pinot and a glass of Monte Bello. Michael, the sommelier, instantly rises to the top tier of wine professionals in the DC area. He is a gem. Extremely knowledgeable and a pleasure with whom to speak. He gave us a tour of the small wine cellar / private room afterwards (which includes a secret door and unique wine dumb waiter) and provided us with a nightcap of chinato, gratis. Upon leaving, my guest was presented with a bag including some petit fours as well as a typed list of the wines we enjoyed that evening a la Per Se - a nice touch. A few improvements can be made to be sure, but overall a very good meal. I look forward to returning.