Red Room: 2 for dinner mid-week. First visit since Kevin Sousa ( Formerly of Alchemy at Bigelow Grill ) took over the kitchen. Dining room was full. New menu created by the new chef. Kevin selected our menu & presented the dinner in tasting portions.

Amuse bouche – Hawaiian Pizza a la alchemy, not your average pizza.

Starters: Soft shell crab, bay spiced crumbs, tartar sauce, nori, brie – a wonderful dish, beautifully presented; Sweetbreads dusted with vauduvan over fava bean puree, lavender, radish – delightful dish; lobster, corn 3-ways, pappadum, summer truffle – delicious & unique.

Salads: microgreens, crispy shitake mushrooms, summer truffle, aged balsamic – wonderful flavor & served in a deep, wide rimmed bowl; a green & white asparagus over frisee’, egg yolk, smoked trout roe – absolutely lovely.

Main courses: Walleye pike wrapped in chicken skin, rosemary purple rice & smoked manchego – fresh, great texture & delicious; pork belly, crawfish, black-eyed peas, vanilla, grapefruit, mushroom, taragon, cashew – comfort food on another level; wagu beef, shitake hash browns, ramp pickles, morels – incredibly delicious.

Dessert: Chocolate ganache extravaganza – fun.

Overall: each dish was extremely complex & well thought out. The plating was artfully presented. Nice wine list.  The wait staff explained the dishes & the many ingredients. A very enjoyable dinner. Definitely a chef to watch.