It was restaurant week so I thought I'd give Bradley Ogden a shot and I'm disappointed that I haven't tried this place sooner. I actually enjoyed this place more than my dinner at Daniel Boulud Brasserie a few nights before. The atmosphere, while not as elegant as DB Brasserie, felt more warm and inviting. We were seated at a cozy 2-top in the front half of the restaurant. I appreciate the fact that they space out the tables as to give diners a little privacy. Many places will cram in as many tables as possible, leaving diners about a foot apart from their neighbors (and I hate it when larger patrons have to squeeze by and their big ass knocks into my beverage). \n\nWe ordered the prix-fixe restaurant week menu (which is also available on a nightly basis as their pre-theater menu).\n\nFIRST COURSE\n- Blue cheese souffle: smaller than I thought they would be. They look like 2 little muffins. The plating was nice and the flavors were great. The blue cheese souffle matched with the figs was fabulous.\n- Yellow corn soup: as good as the blue cheese souffle was, this was even better. Creamy, yet not too thick or watery with a little bit of a kick from the spiced popcorn.\n\nMAIN COURSE\n- Alaskan halibut: one of the better fish dishes I've had recently -- delicate and flakey, tremendous flavor. I'm usually not a big fan of bok choy, but it went well with the fish.\n- Pork loin: this dish had 2 sizable cuts of pork, both very tender and tasty. The star of this dish was the potato croquettes. There were only about three of them but I could have eaten a whole plate full of them. Fabulous!\n\nDESSERT\n- PB&J bread pudding: tasted much better than I thought it would. Subtle hints of peanut butter, not too overpowering. Warm, moist and delicious.\n- White chocolate panna cotta: light, creamy, not too sweet. Accompanied with fresh berries. It was a really good dessert.\n- Butterscotch pudding: loved it! It was a great way to end the meal.\n\nThe service was really good. Very buttoned-up and formal with the way they clear dishes and silverware between courses. I guess I don't know enough about fine-dining because I asked the server to bring me a new fork for my halibut. They were so quick to swap out silverware that I thought the small fork left on the table was the salad fork. It wasn't. It was a fork specifically for a fish dish. As the server pointed out it had three prongs like Neptune's trident and was designed to pair perfectly with the delicateness (is that a word?) of the fish. I'm an idiot for not knowing that. The server still brought out a regular fork, which I used. By the end of the night our server finally seemed to loosen up and joke around a little bit. Before that point he was a little too formal (all the servers wear suits which just adds to the stiffness of the service). A little personality always adds to the experience in my opinion. \n\nGreat restaurant, great food, service, and atmosphere. 4.5 stars.
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