All Well

“All Well delivered a memorable dining experience from the moment we walked through the door. The dark wood interior creates a warm, comforting atmosphere that feels both refined and inviting. We were seated promptly, and the service was excellent throughout the evening. Our server was attentive, knowledgeable, and took the time to thoroughly explain the tasting menu and each course. The menu features three fixed courses with two opportunities for guests to make selections. I chose the Brandade and the Truffle Stuffed Quail. The evening began with three creative and beautifully balanced bites that immediately set the tone for the meal. The Brandade was a first for me, and I thoroughly enjoyed it. The creamy texture was luxurious, while the salted cod provided a clean, delicate seafood flavor that never overwhelmed the dish. Our favorite course of the night was the Délice de Bourgogne Luna with Puffed Grain Toast. Every element worked in harmony, but the puffed grain toast was particularly memorable and is still on my mind days later. It was one of those dishes that perfectly balances creativity, technique, and comfort. The Truffle Stuffed Quail was a well-executed and satisfying entrée, showcasing thoughtful flavors and careful preparation. Dessert featured a lemon semifreddo that may have been modest in size but delivered tremendous flavor. Each bite revealed another layer, from bright citrus notes to subtle richness and texture. After such an enjoyable evening, I am not surprised by the praise All Well has received. Knowing that the team is also behind Oriole, a restaurant with an exceptional reputation, only increases my anticipation. If this experience is any indication, I cannot wait to visit Oriole as soon as I can secure a reservation. All Well combines thoughtful cooking, polished service, and a welcoming atmosphere into a dining experience that feels both sophisticated and approachable. It is a restaurant I would happily recommend and look forward to visiting again.”

“Great new spot. We didn’t do the tasting menu and sat at the bar! Fabulous cocktails and wine list. Obsessed with the short rib sammie. Less obsessed with the pasta dish.”

“Sat at the bar and had an absolutely lovely time. We were given a nice run-down of the menu by bev director Maxx. The drinks were zippy and carried full flavor throughout. Madsen and Katie were our bartenders- they gave excellent service, the kind of elbows-on the-bar type of playfulness while serving beautifully and with finesse. Backbar’s got some cool bottles too. The food was so so good. At the price point, portions felt hearty but not overwhelming and definitely memorable. Watching the kitchen line from the bar was a highlight. Crazy talent in there. Joesph who I’ve met more recently stopped by for a quick hello which was a thoughtful touch. Man, I could go on. The half of the restaurant on the bar side is open seating- no reservations. Just check it out. (oh, and they run a bit later- was told last call is at 11:45-noted for the industry homies)”

“Real soulful food, perfect vibes, and impeccable service (shout-out our server Erin for taking great care of us). Wouldn't change a single thing. All great dishes on the 5 course menu, but the beans that come with the quail are just ridiculously good. Give whoever is in charge of the playlist a real solid high five from me, thanks for having at least 3 Osees songs play throughout the meal 👍👍”

“Overall, I think this place is totally overrated, and I wouldn’t go back a second time. The ambiance is nice tho. I did love that they were playing LCD Soundsystem that night. As for the food, the three amuse-bouches were pretty underwhelming—nothing really stood out or felt special. The MARINATED BLUEFIN was memorable. I especially loved the texture of the tomato, it was so incredibly tender that it almost mimicked sashimi. However, I felt the black sesame garnish on the other half was way too overpowering and completely masked the refreshing seasoning. While the PUFFED GRAIN TOAST was decent, the ravioli-style stuffed pasta was incredibly mediocre. To make matters worse, the green peas on the side made absolutely no sense and left me thoroughly disappointed. For my entrée, I went with the SABLEFISH. The bed of ingredients underneath tasted exactly like sushi gari ガリ. The problem is, gari is meant to be a palate cleanser between courses-here, the entire base was just an aggressive, sharp vinegar punch. Even when eaten with the fish, it was incredibly jarring and completely lacked depth. To top it off, my stomach didn't handle it well later that night. I also tried a bite of the quail my husband ordered; it was pretty average and so overly boozy that it drowned out the flavor of the meat. The dessert was another alcohol-heavy disappointment. The flavors just didn’t meld together at all, and the cake itself tasted completely stale.”