My friend Pascal and I both had the boneless short rib with smoked cheddar gratin. The chef showed great technique to elevate a meaty dish to something light but still satisfying. The presentation was simple and elegant. The smoked cheddar gratin was made of potato and celery root, shaped like a small round pastry, and its texture was just perfect: not too soft or too mushy, proving some contrast to the tenderness of the meat. The wild mushroom jus added a layer of flavours to the plate. I could not wait to come back here to try the other dishes.
![Short Rib with White Cheddar Gratin Short Rib with White Cheddar Gratin](http://www.pickydiners.com/www/wp-content/uploads/2014/03/20140318-122058.jpg)
This looks so good!!
Yes! And the price is good… Smaller portion but perfect for lunch. We asked for some extra bread and the bread was really good.