Hey Guys! Here is the review of the food crtic!!
I did feel a little sorry for BM but that wore of as the night got into full swing, it was a long but great night. BM still hasnt called me, I did send her a text message just letting her know I'm the only chef on for a while and I pretty much dont have a sched right now its a im going to be working weather I want to ro not all day every day kind of thing. (OVERTIME) I also called FHn cell phone this morning once I got home from work and let him know about BM calling me. FH will be comming home tonight but I wont see him untill in the wee hours. but overall BM phone call didnt ruin my night it was a fantastic night! Thanks everyone for being here and listing to my rants!

Dining at Restaurant --- in downtown ---- is a bit like taking a drive in a high performance sports car. The experience is an exhilarating adrenaline rush with breathtaking views, confidence around every curve, and a sigh of satisfaction when the awesome ride finally slows to a stop. In other words, --- is a well-oiled machine - and Chef Readysetnot is definitely cooking with gas.

Patrons are greeted by ---, and are doted on from that moment forward. --- charming maitre d' whisks you away into the small sliver of a dining room. As you settle into your seat amid the soft lighting and freshly pressed linens, it seems as if you've got the place to yourself, with no less than three highly experienced servers plus the maitre d' at your beck and call. And that's before the food service has even begun.

With the beverage service behind you, Readysetnot sends out the first of many treats: an offering of warm brioche, raisin walnut, and sourdough rolls, accompanied by softened butter topped with a spray of sea salt. One tug of the decadent bread, and I'm already hooked.

Next comes the most difficult part of the evening: deciding which of --- gastronomical masterpieces to order. My meal kicked off with a bowl piled high with P.E.I. Mussels in a white wine, herb, and shallot broth. The mussels were absolute perfection, and the broth was so delicately balanced, I wondered how Campos managed to repeat the dish night after night.

I also selected the appetizer special, Duck Confit sauced with a light broth and served atop homemade cavatelli with sweet peas, parmesan shavings, and pea tendrils. The silky pasta melts in your mouth, and each component of the dish comes together in a single taste explosion.

To complete my culinary sojourn, I thought long and hard about ordering the dessert special, a gelato trio (fennel, peanut butter, and vanilla) but ultimately opted for the Chef's selection of three artisan cheeses: Mahon, a soft, tangy Spanish cows milk cheese; Pyramid, a creamy, subtle French goat cheese with an ash rind and a slight bite at the finish; and a butterscotch-colored, aged Gouda that was riddled with crunchy, tyrosine flavor crystals. It just doesn't get much better than that.

One finds truly phenomenal, inspired food and a remarkable dining experience at --- lovely restaurant. ---- has taken great care to ensure that every single moment of a meal will be relished, and then delivers a masterful menu that takes you from zero to one-hundred-and-sixty without missing a beat. Enjoy the ride.