Time Out says
Wed Feb 24 2010
Inside this antiques-filled dining room, chef Joe Dobias (Savor NY) gives life to his wildest, and most successful, impulses: An appetizer of griddled challah smeared with chicken liver takes on a subversive (and delicious) edge when sandwiched with smoky bacon and caramelized onions. An inventive entrée features tender slices of beef served with sesame spaetzle and a gorgeous curl of bok choy, petrified in a translucent batter. The dining masses have yet to catch on—get in before they do.
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