The NY Times Review came out today and they were awarded 1 star.
It's a respectable write up, but I'm a firm believer it's a solid 2 star restaurant.
The article is written up under the pretense the owner of the place is the Chef when in actuality, that's not the case.
This is all you buddy!
His cod wrapped in prosciutto, served with capers, olives and a scattering of sweet cherry tomatoes, showcases real talent in the preparation of fish, and a nicely cooked duck breast with cherries, spinach, pine nuts and a glaze of white balsamic vinegar shows a sure hand with game as well.