Farrah Olivia

I was quite happy when Chef Morou started to cook regularly again when Farrah Olivia emerged from its dormancy. I first enjoyed his cooking at Signatures, a long closed restaurant in Penn Quarter, and then had the opportunity to enjoy it on several occasions at his Old Town Alexandria location. His cooking is solid, often inspired, and comforting. We managed to experience his food again most recently one Saturday evening.
Although the idea of Farrah Olivia is a restaurant within a restaurant (within Kora), our dinner did not happen that way. The separate room which normally would be Farrah Olivia and in which the food would be normally served was occupied by a large party that consumed the entire space, resulting in our displacement to the main Kora dining room. Having experienced dining in the separate room, the difference was significant. The main dining room was much noisier, hosting several large groups, and, depending on your view, it seemed at times like we were sitting in a sports bar (the large screen televisions were showing college football games). There seemed to be some kind of playing card tournament going on a couple of tables away from where we were — we could hear the chips being moved on occasion. No, this was not the atmosphere I would normally associate with refined dining. Still, for all the distractions, the food was actually quite good.
Our table opted for the five course tasting menu rather than the four course menu. Unlike some restaurants, the tasting menu consisted of choices from a variety of options under each course. Again, unlike some other restaurants, the entire table did not have to opt for the tasting menu. In fact, ordering a la carte was also a choice.
The amuse-​bouche that emerged from the kitchen was fried plantains. The texture of the plantains was wonderful — the crispy and crunchy savory exterior gave way to soft but firm sweet plantains. This teaser was a fine way to begin.
The first course, the baccala carpaccio, was accompanied by avocado, jalapeño (quite mild), olive pearls and was laced with olive oil. The cod was quite mild — the accompaniments brightened up the mild cod flavors with the little olive pearls hiding concentrated bits of flavor.
The second course, the butter poached lobster, was accompanied by roasted vegetable agnolotti and a reduced chowder. The lobster was very good; however, the chowder did not quite work for me. Despite having been reduced, the chowder flavors were muted and bland. The roasted vegetable agnolotti also had subdued flavors. In all, despite the lobster being as flavorful as it was, the accompaniments were disappointing. This course was the least inspired one of the evening.
The lemongrass cured duck breast was a wonderfully harmonious dish. The date flan that came with the dish had subtle date undertones and the gingered Brussels sprouts buttressed the Asian inspired flavors. Both were very nice. I do wish there had been more of the Ivorian mole on the plate. The smeared dab made for a nice presentation; it should have been a much bigger dab of mole.
The lamb chop with the fried plantain loaf, white mint caviar and Palm BBQ was also excellent. The lamb was cooked as ordered, medium rare, with the rubbed spices on the lamb playing very nicely with the sweetness of the plantains and the minty morsels of caviar. The BBQ sauce, as good as it was, didn’t do much to marry the flavors. Fortunately, the sauce was unnecessary — I did finish every last drop though.
The final course, dessert, was excellent! The lemon mascarpone cake was wonderfully light and the acidity in the orange compote and lime sorbet cut any cloying hints. We’d brought a 1988 Raymond Lafon Sauterne to accompany dessert, and this bottle of liquid gold was a wonderful wine to have with this particular dish. It was also a great way to complete dinner.
Farrah Olivia has a very wine friendly attitude. Corkage is very reasonable and the servers ensure each wine is served in different and proper stemware. I wish more restaurants were as enlightened.
The service was excellent. We had the same waiter serving us as had served us on our previous visit, and we welcomed his presence. Despite his also waiting on a very large party, we didn’t experience a drop off in service. He was excellent.
I enjoyed Farrah Olivia through all the distractions. As always, if you plan on bringing wine, you should let the restaurant know in advance.

After reading a glowing review about Farrah Olivia we were excited to give it a try. I noticed it didn’t have the most flattering rating on Unilocal but decided maybe the stars were wrong! (Hey — every so often, it happens.)
The same gentleman that seated us also took care of us and many of the other dining room tables that night, with the help of the Farrah Olivia staff. He was well dressed and well spoken, very sweet, and wonderful with all of the restaurant patrons. The entire staff, though not as sharply dressed, were also wonderful and polite. At times it seemed like we were checked in on regularly and other times we spent waiting and waiting for someone to come around. So the overall level of service was a bit inconsistent. Sweet, pleasant, staff whom I’d wish for at any restaurant– just an inconsistent presence.
The plates were all very creatively put together and I loved some of the playful creations — such as the mustard «yolk» and the mint «caviar». The homemade focaccia at the beginning of the meal was delicious and the assortment of spreads and dip was very nice. We received a «treat» before our actual meal came out — it was a lightly fried plantain with a sriracha aioli. It. Was. AMAZING. I got so excited about everything else that was going to be coming out of the kitchen! However, that little bite of heaven turned out to be the best part of the whole meal.
We each ordered the 5 course tasting menu. I chose the:
— Tender Beef Tartare, Mustard yolk, caper, berbere sauce — not bad, but neither of us cared for the seasoning or for how finely ground the beef was. I wished I had chosen a different option.
— Poached Lobster, Butternut squash tortelloni, chowder cream — although not mentioned on the menu, this was topped with a vanilla foam, which was very neat. The lobster was nice, the tortelloni was nice, but the chowder could have used a bit more seasoning. I also had a tiny piece of lobster shell in my first bite.
— Pan-​seared Mahi, Creamy cauliflower, Shitake mushrooms, braised bok choy — this was probably the most disappointing course I selected. The mahi was overcooked, and there was not a speck of bok choy on the entire plate. Somehow the bok choy never made it to the plate.
— Lamb Chop, Plantain loaf, white mint «caviar», palm fruit BBQ — I thought the lamb was very tasty and the white mint caviar was a very innovative touch. This was my favorite of the courses I ordered.
— Dark Citrus Burst, Lemon mascarpone cake, orange compote, lime sorbet. Well, I thought this was tasty but let me be the first to tell you — this not an actual «cake». To my delight, it was actually a custard. Very reminiscent of a key lime pie. I enjoyed it.
My beau chose the:
— Young Beets, Sweet almonds, carrot vinaigrette, gorgonzola
— Divers Scallop, Lemon confit risotto, melon seed milk, bacon crumbles, seaweed
— Lemon Grass Cured Duck, Gingered sprouts, Ivorian mole
— Tandoori Spiced Salmon, Fermented yucca couscous, shrimp essence
— Farmhouse Cheeses, Dry fruit spring roll, cured grapes, honey
He also got a wine pairing with his meal which he was sort of disappointed with. I won’t go into detail about the beau’s plates because actually they were all very nice. The divers scallop was amazing, although the risotto was a bit undercooked. The beets were HEAVENLY. I liked the duck much more than he did. He loved the salmon. And we enjoyed the cheese plate at the end of the meal.
Would I recommend that you try this place? Sure. Was it memorable? The molecular gastronomy bits were.

RW dinner winter 2013. I always wondered what was going on in the «back room» inside Kora. Oh, this place… Now I know.
The restaurant within a restaurant thing is novel. One feels, however, less exclusive inside Farrah Olivia than what’s transferred onto those within, from without. The space does not feel like you’re at some personal chef’s table, it feels like any other restaurant, it was small but packed. Shrug… Seeing wait staff bring in plate-​after-​plate of the same few RW offerings to all the diners, it all felt like a wedding reception or awards banquet; myriad negative side effects to RW at foo-​foo spots balancing quality and decadence with break-​even points… But I’m getting ahead of myself.
I’m generally early so grabbed the customary HH vodka gimlet at the bar. Once ready, we were seated immediately in the space behind the doors located kitty-​corner to the Kora main entrance. I’ve been to Kora many times but never noticed the «Farrah Olivia» inscription on those doors – if it were a snake…
We ordered quickly: First, Diver Scallop and Goat Cheese Gnudi; Second, Seared Salmon and hangar Steak; Third, Flourless Chocolate Cake and Citrus Burst; I also got the wine flight.
Everything was good so I’ll just highlight a few things. Everything started with bread and four tasty spreads, great when you’re starving, smashed. The chef also treated diners to a fried, sautéed, shrug, plantain on some type of sauce, ok. One comes to this place for ambiance and presentation but the steak and salmon were both hearty portions. «Take» from shiitake means mushroom, domo most favored guest «Ur-​sama» *bowing*. Forgot to ask the waiter what the hell a gnudi was; I tasted the salad but it didn’t taste like much of anything. Don’t skip the wine flight ($ 10) or assume your guest knew about it, or she will chug your final desert wine in protest. =(For the best, I guess, I was driving.
The lime sorbet that comes with the citrus burst is an incredible blend of sweet-​tart. I never understood flourless chocolate cakes, they’re all like choosing to eat a cheese brick, too much of a good thing, and I LOVE chocolate, and cheese. The deserts were much larger than I expected from this type of foo-​foo place. It is HARD to finish the chocolate cake, no mas por favor, I’d skip it… Or convince some simp (urban dictionary) to trade the last morsels of his citrus burst for your brick… no wasting food, sigh…
The service was great… The waiter described everything we were about to eat. He did forget to give any onformation about the wines in the flight though.

We went last night, on a 50% coupon. I have to echo Amber and Ishu’s comments below. The windowless back room, with 20 foot ceilings that are still open to the noise of Kora, is about as strange a venue as I’ve been in. The single server, working 6 tables, was running around, and while a nice person, not a great server. He constantly left the door into Kora open, and one of the other diners repeatedly (like, 10 times?) had to get up from his table to close it.
Food: full price, with the wine pairings, was $ 200/​person. No way, no how, is FO worth that. 8 courses, sure, but the quality just wasn’t there at points, and other times the plates were… strange. Painted soup: meh. Both soups were OK, but entirely ordinary. Beet salad: meh. Some arugula in a pastry cup with a few cubes of beet, although the little dressing was nice. Nothing done wrong, just underwhelming. The courses got better as we moved along, but there was no zing, nothing truly stood out. And the things that were plated together, while individually interesting, didn’t work together. Lamb (nicely done) with mint ‘caviar’ was good, but with a smear of BBQ sauce in the middle of the plate? Nope, didn’t work. Truffled date flan was OK, but the gingered brussels sprout leaves, while quite tasty, clearly didn’t go with it, and the lemongrass-​cured (not!) duck breast was correctly prepared, but the Ivorian mole was mismatched. Those last four items were plated together. No interplay, oddly contrasting, no theme. It’s like someone, blindfolded, selected items to be presented together, from a buffet of chef-​y delights.
Wine: for the African influences, I don’t see why most of the wine was Italian. Oh, right, we were sitting in the middle of an Italian place. Really? That’s the most variety you can muster? And they ran out. Of TWO reds, including a primitivo (in an Italian restaurant) and a cab. Wait, what? Yes, on a Friday night. The 2^nd stringer they brought in, a Pinot Noir, was very very plain. And here’s the kicker: a glass of wine with each course, and a pretty large pour! Yikes, luckily I can hold my liquor.
We used to go to this place when it was in south Alexandria, and it was better then. I think Chef M needs to get some focus, and maybe some help with this place, because its tasting menu is just not the centerpiece he thinks it is. 2.5 stars.

My friends bought a groupon for an 8-​course meal for $ 100. Typically this cost $ 200. So, this was a good deal. When we first arrived, we were not impressed by the room we were taken to. The staff up front was not very impressive either. It was in Kora, but a back room that looked like it was for overflow. And the décor was awful. We had two groupons and four people in our party. Apparently the fine print said there could only be one groupon per table. So we said that was fine, and asked teh waiter to be split up into two tables of two. The chef refused, and the waiter came back to relay the information. I asked the hostess if they were full at Farrah Olivia, and she told me there were only two parties of four. So I knew that all the tables for two were available.
I asked to speak to the chef and went into the Kitchen. I said why won’t you let us split up. We bought two seperate groupons, and just decided to go together since we both bought them. If it’s against your policy we’ll take another table. He said, «you originally booked it as one party, so you can’t change now.» I asked him why we couldn’t just cancel that reservation and make two other ones since all the two tops were available. He said because we already made a reservation for 4. I asked to speak to the manager. He goes, «I am the chef, the owner, and the manager.» So I asked for my money back if he wouldn’t seat me in a two top and let me use the groupon. He said to take it up with groupon. I have never experience such bad customer service. If they were full I would have understood.
Then I just said, «So we are just going to sit in two tables,» and walked away. I just sat down and the waiter served me, so I guess he finally came around. There was only one waiter for the entire back room, and he didn’t explain the food very well. He was really nice though and kept apologizing saying, «I dont’ make the rules». He gave us extra wine, and was extremely nice.
The food looked interesting and tasted good, However, nothing wow’d me. The texture of the yuca cous cous felt over dry, and the flavors were a little lacking. My favorites were the Quail and the steak. The places only saving grace is the decent food. Their ambiance and service need a big boost.

Wow… and not in the the good way. Here are the positives: food was really good, service was attentive and the presentation was nice BUT the «restaurant» is in a side room off of the bar that is a sad sight to walk into when you are about to drop over two bills on dinner. Basically there are a bunch of low budget tables and chairs covered in white tablecloths jammed into a small room with outrageously high ceilings and generic paintings, a big purple curtain and stains and scuffs on the walls. There is zero ambience in the room. When we went this evening, there was a crowd at the bar and the noise overwhelmed the room we were in. It is too bad since the food really does deserve a better review but we would not be able to recommend this to someone because of the embarrassing décor and atmosphere.

As a self professed foodie, I take pride in finding the «best value» restaurant offerings during DC Restaurant week. This time Farrah Olivia was on my radar and I was able to snag prime time reservations! Yay for me!
First and foremost it must be noted that this is a restaurant within a restaurant. Basically its in a backroom within a larger restaurant called Kora, which is owned and operated by the same chef. This concept seems to be gaining popularity here in the DC area, and I must say, the «aura» of a restaurant within a restaurant sorta intrigued me and made me feel super privileged to be «in the know» about it. Especially since Farrah Olivia is only open Wed-​Sun and reservations can be hard to get because its super small. Overall Its maybe a little bigger then my living room and looks like they only have about 10 – 15 tables that make up the place.
Upon our on time arrival I was a little dismayed that we were told we had to wait at least another ¹⁰⁄₁₅ minutes for our table. About 25 mins later, they led us to our table. I was a little annoyed but was determined to not let this ruin my experience.
The waiter first surprised us with a surprise dish from the chef to start. It was a fried plantain with a fragrant tomato paste… it was fantastic. The tomato did not overpower the plantain by any means, instead they complimented each other perfectly. The waiter then brought out some breads and some rather strange pastes to put on top of them. One of the paste was a lavender butter, the other was perhaps a lemon butter, one was sorta a peach marmalade and the last looked and tasted like a sweet red pepper mixture. All were very surprising in there tastes but very delightful. It was exciting trying all these eclectic flavors!
The first course, they offered a painted gazpacho soup (which was a mix of Tomato gazpacho and eggplant gazpacho) served cold. Each was served separately within the same bowl. The chef actually made a really cool ying and yang design of it with half the bowl being the tomato and the other half being the eggplant gazpacho. It was an odd mixture but again, the blend and fusion of all these different flavors really danced upon my taste buds left me really looking forward to my main dish!
For my main course, I ordered the salmon. The Salmon was served with a cauliflower and mushroom butter purée. After the really eclectic spice mixes of the first few courses, the salmon was a disappointment. It pretty much just tasted like it had salt, and pepper and it was served in a pool of butter with a tiny bit of cauliflower and mushroom. In addition, the sides were practically non existent. The sides instead acted more as flavors to the salmon rather than an actual side dish. If I had known they would lump it all together in one bowl, I definitely would’ve thought twice of ordering this dish. They did a very poor job of describing it on the menu.
HOWEVER with that being said, my friend ordered the steak and her plate was absolutely fantastic. The steak was a little undercooked from what she ordered it, but it was still a very high quality meat with some peppery curry type seasoning which proved to be a very splendid spice mixture. It was served with a mushroom au gratin and a Gorgonzola cheese mixture to put on top of the steak. All were really tasty. There was such an eclectic mix of stuff on her plate I looked at my own boring salmon and really kicked myself for not ordering it! Thank goodness my friend didn’t mind sharing! Those spices with the steak were soo good. The chef should think of making a blend and selling it. I would totally stockpile it!
Lastly for dessert they were all out of the blueberry cake I wanted to try so instead I resorted to the 3 sorbet sampler. Watermelon, Honeydew and blueberry! All 3 tasted so fresh, it was almost as if you were eating the pure fruit as an iceee! It was really good and just enough to put the finishing touch on our meal.
The service was a tad on the slow side. I found it odd that although Farrah Olivia is its own separate room and tables, they only had one waiter who appeared to be serving everyone. With that being said, I did feel that he was very «hurried» in taking our orders and didn’t really take allot of time to explain anything about the food to us. In my opinion, a good waiter typically volunteers information about the food and the menu in an upscale restaurant… one shouldn’t have to ask. Therefore I was little disappointed in the service overall, as well as the 25 min delay in getting our table in the first place.
If I could give this place a 3.5, I would. Overall the presentation of the food and most of the food I ate were top notch. It is very clear to me the chef spends tremendous amounts of time perfecting the parings and flavors perfectly. I am super happy I was able to catch this on Restaurant Week. I would likely go back and pay full price, just not for that super boring and blah salmon plate

My boyfriend treated me to the star treatment at this tasty gem of a restaurant over the weekend. I had been a fan of Kora for years and we had always been curious about that little secluded room with the purple drapes.
So the food and service were amazing, but for the price, I’d say you’re better off going to Kora. The thing about the restaurant as a whole is no matter what your budget, you can get great quality, fancy and tasty food.
Got $ 5? Go to Kora’s happy hour at the bar and feast on the mini burgers and half-​plate of salmon penne pasta in cream sauce. Mmmm.
Got $ 15? Go to Kora and enjoy beautiful ambiance and bigger portions.
Got $ 45? Go to Farrah Olivia and enjoy fine dining at its best.
So I guess the problem is that the food is going to be great no matter what you choose, so unless you’re looking for a more secluded and fancy experience, stick with Kora or happy hour.

Went here during restaurant week. They did not skimp like many restaurants do during restaurant week. Food was so good we were almost licking our plates. The chef also brought several special treats to our table which made us feel really welcome, and every bite of every item was fantastic.

The best phrase I would use to describe this place is «value tasting menu». If you want a tasting menu with creative food, but without a paying $ 100+ per person as you might at other places in DC, the $ 75 for a 5 course menu is a pretty good.
Although only 5 courses, each is a sizable amount of food so we were stuffed at the end. Use of molecular gastronomy techniques bring foams, pearls and powders that add creativity and surprise to each dish.
Now since you aren’t paying $ 100+, don’t expect that level of overall experience. The service was slow since there was one server for the entire dining room. Many dishes were just dropped off by runners without a description of what they were. The dining room, although separated from the rest of the restaurant, was still noisy given the high ceilings and the wall of purple drapes looked odd.
But overall the food was pretty good. Particularly good was the beef tartare, tuna, beets first courses and the lobster, beef filet, and mushroom sausage later courses.
The diver scallop second course was good, but only if they don’t over season like they did on one of our scallops (there was literally a layer of large salt granules that we had to scrape off the scallop in order for it to be edible). The bacon powder side was a nice touch.
The gnudi was not as good as we hoped. It is deep fried and ended up being a bit dry.
But overall, if you want a tasting menu, the 5 course choose your own thing is pretty good.

After a disappointing trip last weekend (service not food) on 4/​6, we contacted the owner and manager. Not only did she immediately contact us back with sincere apologies, she also graciously gave us a gift certificate to enjoy the five course tasting menu with a wine pairing. I came back to celebrate my birthday and it exceeded every expectation. The service was spot on again and the meal was amazing. They handled the issue incredibly well and I am happy to say they made my birthday very special and that I am pleased to call it one of my favorite go to spot for a special occasion once again.

As unique and tasty as the food is, it is NOT worth the unbelievably long wait for each course… It’s been 135 minutes, we are still waiting for dessert, and I want to go home!

All I have to say is lobster roe butter… deliciousness. I’m definitely going to copy that for my steaks from now on. Overall the food was very good with lots of «how’d he do that» moments. The restaurant itself is located inside Kora Restaurant. The space is interesting with high ceilings but could probably benefit from some more high-​end décor pieces. The Chef did make an appearance in the small dining room to great some guests. I definitely have a high appreciation for Chefs that actually still cook at their restaurants vs just lending their names. Will definitely return… great date restaurant.

I had an amazing experience at this restaurant! I went on a Saturday evening, and tried out their 5-​course meal special. The waiter was very polite, and he came by to explain every dish that was brought out to us. Each plate came out quickly, and the food was fresh. I enjoyed every dish that we tried. Each plate was unique and inventive. I even tried their coffee, and it was one of the best coffee I have tried. I am not sure why this restaurant has only 3 stars on Unilocal because it definitely deserves a higher rating to me. I do recommend trying out their 5-​course meal special because you get to try a little of everything.

Probably one of the worst dining experiences we have ever been through. I took my girlfriend to Farrah Olivia last night for the valentines day dinner. The tables in the back room were about four inches apart, and the place was very loud. That we could have dealt with, though, were everything else ok.
we each ordered the three course VD menu, and then sat and waited, and waited, and waited. When we did finally get our spreads, no one told us what they were, and the waiter couldn’t be bothered to talk to us.
It took another thirty minutes for our first course to get out to us, and again, the waiter dropped the two plates off and ran away. The only person we actually saw often was the girl who filled our waters.
The food was actually really good, but the service was awful. Two other tables walked out without paying, the service wouldn’t talk to or tell us anything, and the final straw, the last course, the chocolate trio, took 42 minutes to come out. I timed it.
We will not be going back here again, and neither should anyone else.

I was really looking forward to my first meal here but sadly, it didn’t come close to meeting my expectations.
Out of the six dishes we tried, absolutely nothing wowed us. On the plus side, the steak tartar was pretty tasty, the quail and duck well-​cooked, the date flan served with the duck was nicely executed, the presentation was appealing, and the service was friendly and attentive.
Negatives: most dishes were lacking in flavor, the black eyed peas that came with the quail were undercooked, the serving sizes were generally small for the prices, the steak had a livery taste and the mushrooms that came with it were hard and inedible. The worst part of the meal was the dessert, which was really unfortunate because it was my friend’s birthday. There were only two choices, brownies with ice cream or pannacotta. My friend chose the brownies and my goodness, they were shockingly dry and awful. The ice cream, which was palm fruit-​flavored (is palm fruit supposed to take like nothing?), was undoubtedly the most boring ice cream I’ve ever tasted. And I’ve had brownies out of a vending machine that tasted better. When paying for top quality food, I don’t think such constant disappointment is acceptable. Two thumbs down.

2.5 stars really, but I’ll round up. Like other reviewers, I had also been to the original Old Town locale and this incarnation is crap in comparison.
The first ting that literally hits you is the ear piercing noise of the main dining room and the bar. Going on a Saturday night, we were greeted by a crowd that you would expect at sports bar, not a $ 75 a person prix fixe restaurant. The two doors to the back room that hosts Farrah Olivia open right onto this bar and the entire experience is marred by the ridiculously loud noise. (why not close the doors?) The restaurant has taken almost no measure to reduce the noise, with cement floors and no wall coverings. This space is horrible and I’m sure Kora is doomed to Bebo’s fate and it can’t come too soon.
The food is fine, very inventive, good flavors and creative pairings, very interesting presentations (except for the butternut squash with lobster which is one of the ugliest dishes I’ve ever seen). Its enough with the powdered everything though. Do I really need a pile of sardine powder on my plate? Who wants to eat that?
The service is mediocre and it appeared to us like there was no one in charge. Our waiter dropped a knife on my wife as he was removing a plate and stained her blouse. He didn’t notice that it hit her on the way down and we didn’t say anything. When we were leaving we asked the clueless hostess to find a manager so we could get an agreement to pay for the dry cleaning. She couldn’t find anyone; we waited and waited as she impotently walked around the restaurant to find someone. We finally gave up and left in disgust.
We will never be back. If we hadn’t had the Living Social deal to take away some of the sting, I would have been really pissed.

The food was inventive and delicious. The service was friendly and informed without being too fussy. This place is a great value.

Went for anniversary dinner… the restaurant inside of a restaurant theme was eh… but the food was on point… both had the 5 course meal… pleasant waiter, timely served dishes, and good flavors (most flavor combinations worked).

This version of the old Farrah Olivia by Morou Alexandria restaurant in a private room inside of his Kora restaurant just doesn’t quite compare to what used to be my fav restaurant in the area. It is alot to live up to, and I may be judging it a bit harsh. I was with a big group, which made it difficult for the one server taking care of our table.
It’s cool that you can choose between three, four, or five course menu… I just did three courses. As always, the presentation showed alot of attention to detail and dishes had a mix of a unique flavor combos.
My opening «young beets salad» was a little disappointing: not many beets and too heavy on the greens, although the sweet almonds and fennel lemonade were a nice touch.
Really enjoyed my 2^nd course Filet of Beef (recommended at medium) with a large porcini mushroom raviolo that I was glad did not have an overwhelming mushroomy flavor. The roasted grape wine sauce was a deliciously nice accompaniment to the beef, as was the expresso/​chille powder on the side (ahh…Morou’s unique signature powders!) to mix in a bit more variety of flavors. Many in my group enjoyed the vanilla poached lobster with butternut squash torteloni… top of my list to try the next time.
Although the presentation was beautiful, the raspberry panna cotta with strawberry sauce was underwhelming; although the raspberry «sausage» was interesting. Wouldn’t get it again.
I would still eat here again, just hope his original FO get’s its own restaurant space again at some point, so could focus on the FO dishes.