I got the email from Chef David, but we decided not to go. We went to the black truffle dinner this past summer, and while it was fantastic from a customer service standpoint (the plates of everyone at our table were constantly graced with "extra" truffle shavings) I just wasn't blown away by the food. It was as if the truffles were a condiment rather than a key ingredient in most of the courses. Perhaps my expectations were too high?
I still love Sweets & Savories but will wait until the next, non-truffle extravaganza to try a "special" meal there.
Until then, I can't wait to try to revamped Barcello's, which until recently was our go-to thin crust pizza favorite in the neighborhood.
"Whatever you are, be a good one." -Abraham Lincoln