AMBIENCE

I have heard a lot of good things about this restaurant. It used to be called Maritime but sometime last year they changed the name and started serving a 4 course prix fixe menu for $45.oo. The Chef is the same Morgan Song and he does beautiful food both visual and in taste. Tonight being Valentines Day he had a special $85.00 5 course meal that was out of this world. The only little gaff was when we got there they couldn't find our reservations but a few minutes wait and we had our table.
My only other complaint about waiting is they don't ask if you want a cocktail (beer and wine) while waiting. I had to flag down the hostess and ask if we could order a drink, and yes you can. The rooms still look monastic and severe but they had everything decorated with balloons (we took several for the grandkids) so it was a little less severe looking.

Starter:
Lobster Bisque with Fresh Seared Lobster: I am not usually a fan of Lobster Bisque but this one was outstanding.. I wanted more.
First Course: Poached Day boat Scallops with Cambozola and Spinach Agnolotti with Creamy Saffron-dill Sauce.. heaven. The scallops were cooked perfectly they just melted in your mouth. There was a lady in back of me complaining about this dish and how she knew Blair Anthony Robertson of the Bee and she was going to write to him Blah Blah Blah.. but taste is subjective and for my taste this was perfect. The Agnolotti was just OK, it could have had a bit more filling but the sauce was outstanding. I used some bread to sop up the left over sauce.
Second Course: Natural Beef Tenderloin Tartar, Topped with Quail Egg, garnished with Truffle Oil Vinaigrette, Organic Watercress, Sliced Pear. YUM! This was also melt in your mouth... I love tartar so this was right up my alley and the quail egg gave it just the right richness.
Third Course: Grilled Chilean Sea Bass on Braised Leeks, Corn Aborio Rice Vinaigrette,Radicchio and Arugula. Again YUM and WOW.. the fish was perfectly cooked and the leeks and the corn /rice was a perfect accompaniment. I loved this dish and wanted more.
Fourth Course: Marinated Seared Wild Boar Tenderloin on Scalloped Potatoes, Black wild Rice, Burgundy Poached Pears and Herb Port Wine Balsamic Reduction.
I don't know about this being Wild boar.. maybe raised boar. I've had wild boar and it its inedible, it tastes like it smells and that's not a good thing. This was more like eating beef. If I didn't know it was boar I would have thought it was beef tenderloin. Whatever, it was good, very good.

Fifth Course: Whew! Though the portions are small and leaving you wanting more the pacing of the meal is such that by the time you get to this last course your full and when you finish this last course it takes you over the edge. Here is the last course, Chocolate Mousse, Apricot Creme Brulee and Mango-Raspberry Charlotte. Everything on the desert plate was great but the chocolate mousse was out of this world..and that is what takes you over the top.
The food was fantastic, better than I ever expected. Usually if I read a good review about a restaurant it never lives up to it's reputation. This out did it's self. With The Kitchen being #1 I would put Ambience as #2. I think the food is just as good but with out all the flash and show of The Kitchen. I am now excited to go back and try their regular menu. I would recommend Ambience to everyone. Delicious!!! Every dish leaves you wanting more and I guess that is how it should be.