Probably the best restaurant in town for culinary expertise, but we had a few minor issues. The large hostess had zero personality, but our waiter was very helpful and attentive when he needed to be. The dinners are four course, though the appetizer was a one cubic inch of a sort of potato quiche. Tasty, but gone in a flash. The second course was a small leafy salad with nothing else added, alos gone in a jiffy. Then a small scoop of lemon (maybe lime?) sorbet. Last, the entree. We both had the quail, mostly because we love quail and so rarely see it on teh menu. The bird was mostly deboned and stuffed with a ground proscuitto and breading mix that was very dry and rather salty. The salt pretty much infused the bird, so a salty dish all around. The bird was mounted on a bed of mashed potatos, which were similarly dry, and surrounded by some excellent vegetables and three very tasty sauce reductions. For us, the quail didn't work, but we could tell that the chef was certainly working at creating some excellent cuisine. We'll definitely try Roka again, though we'll have something other than the quail. Be sure to get a reservations as they were quite busy mid-week. I can only imagine how busy they get on the weekend!
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