On a crisp autumn night, cozied in the middle of the west village, I spotted an old-fashioned lantern glowing onto a rustic wooden sign, chiseled with a picture of beets and the word "August." Through the glass front of the restaurant, a low, warm, welcoming, amber glow beckoned me inside.
The light was coming from a wood-burning oven in the back of a homey and rustic dining room.
We walked through the front dining area that opened up into an outdoor atrium, enclosed by a glass ceiling and walls. When I stepped onto the cobblestone floor, I was transported to a European countryside. The walls looked like country stone and were lined with vibrant greenery.
There were no white linen table clothes, which the food could have easily commanded. We sat down to tables that resembled finished cutting boards, so we didn't mind that when the bread came out there were no plates. We broke it by hand and perused the unintimidating yet thorough wine list, which covered different regions of Germany, Austria, France, Italy, and Spain.
Terrence Gallivan's restaurant is a medley of regional European fare that extends from the Mediterranean to Northern Europe. The menu frequently changes and strictly showcases seasonal and local ingredients. Like the menu, the dishes were concise and consisted of a few flavors that complemented each other.
For appetizers, the Roasted Delicata Squash Soup had spicy marshmallows and a balsamic drizzle that intensified the flavor of the squash. Baked in the wood-fired oven, the base of the Tarte Flambé was like soft pizza dough, lightly drizzled with crème fraiche, and topped with the blissfully sweet and salty marriage of caramelized onions and bacon. The showstopper was the Ricotta Ginepro Panna Cotta, slightly salty and smoky, accompanied by a warm wild mushroom salad and truffled vinaigrette. I would soon pay for this $14 appetizer again.
The entrees offered an Oxtail Bolognese and a whole roasted Dorade. I enjoyed the overwhelming rosemary perfume from the Rosemary and Juniper Braised Rabbit; however, a more sensitive nose may not. Surrounded by slightly dense chestnut gnocchi and delicious braising liquid, the rabbit was fork tender. A Leg of Goat was paired with light dumplings, succulent prunes and smoky eggplant that were devoured in minutes. Also smoky was the potato terrine that accompanied a perfectly cooked Beef Ribeye, sherry braised onions and a marrow béarnaise sauce. On the side were braised artichoke hearts, which remained on the side.
Finally, the season of autumn was captured in the flavors of the moist marzipan cake with pumpkin gelato and poached pears. Chocolate Pot de Crème was creamy and chocolaty, just what was expected of it. The White Chocolate Goat Cheese Cake with gingersnap crust and candied lemon was the perfect ending to the meal.
Like the month of August, the restaurant promises an unforgettable, romantic and comfortable night, meant to be shared with loved ones.
”Superiore” 
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