I ve been coming here every week, or every other w...

I ve been coming here every week, or every other week, since it opened. I ve been extremely impressed at their flexibility in menu and drinks, season over season.

Chef, and his entire Staff, take any/all feedback to-heart - learning and correcting on-the-fly. The true sign of a fine establishment.

I ll finish with; a suggestion I made, because I m a Port lover. Their oldest was a 30yr Kopke. It s fine to have multiple 10yrs, and having a single 20yr, and a single 39yr - means a lot. They one-up d me, and now house... a 1974 Kopke!!!

It s pretty hard to ask for better dessert, or better response to customer feedback! Good Luck Chef on your James Beard Nomination, and Finals!