Glad you had a good experience with us. The duck was not cooked sous-vide. Slowly roasted with the breast bone on to keep the breast moist throughout cooking. Just slowly rendered and basted in it's own fat. The tea smoked duck was a good dish and it will come around from time to time. Chef Chemel definitely has the ability to unleash the spark and it is definitely coming. We are still coming out of the transitional period and in the process of bringing Bertrand's cuisine to the area. It's a new area with different tastes and such from NYC. We are all excited to bring you his vision and cusine and you can definetly expect great things to come from 2941. I've been cooking at the restaurant for 4 years and fans of the restaurant need not worry, it is definitely in good and capable hands. We look forward for cooking for you in the near future. Thanks again for dining with us.
