Toque, work in progress. \n\nSetting - \nD\u00e9cor was a little dated and dining room was stuffy. \n\nFood- \nAmuse boucl\u00e9: corn soup had a flat flavor and lack of texture. No, it does not taste like popcorn! \n\nOysters: maybe it was our luck, the oysters were Not fresh that night and left us with a fishy taste to start our meal. \n\nFoie gras Terrine: ask the server for a plate of sea salt, otherwise, the terrine was pretty good. I especially enjoyed the warm and EXTREMELY buttery brioche bread. \n\nScallops: cooked perfectly, but not very memorable. \n\nEntr\u00e9e Gnocchi cooked with Foie Gras was the star of the night! Perfectly flavorful Ricotta Gnocchi topped with LOTS of foie gras pieces. Although oily, it was very tasty. \n\nEntr\u00e9e suckling pig - bring your own knife, because Toque does not have steak knives. The waiter was really nice and offered to send back to the kitchen and have it cut up. But the pork was a little over cooked with very little flavor. I wish they could be a little more generous with the jus. \n\nDessert chocolate cake - plain, simple, nothing special. \n\nFor a restaurant like Toque, with a celebrity chef's name one the door, the price tag on the menu, and the ambiance it tries to create, we went with a lot of expectations, but it fell short in many ways. Overall, the food was good, but we found it safe and uninventive. Other than the gnocchi with foie gras, everything else, including the decor, still has a lot of room to improve.
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