It was Restaurant Week, and at long last I was slated to step inside Todd's Unique Dining Restaurant and evaluate it for myself. Our reservations were acknowledged and quickly honored, and not a moment too soon. For, several parties arrived just after us. The place was quickly packed with people and frantic servers. But, initially, ours did not move fast enough. Although our server said she would get us set with water and bread, she next took orders from an adjoining table of 11 diners instead. When, after hailing a busser, our bread basket did finally arrive, it contained very good raisin bread but there was nothing special about the white bread. The ambiance was homey but, as other Yelpers have previously noted, our straightback booth was rather cramped and uncomfortable. \n\nA bowl of Cream of Heirloom Tomato Soup was very good. Unusual Sweet Corn Ravioli tasted pretty good. And, Grumpy's Salad turned out to be like a chopped wedge salad. The medium-rare Filet Medallions I was served were excellent and buttery but very peppery, although I got used to the spice. The Wild Mushroom Cabernet Sauce ladled under it tasted good. So did Mashed Potatoes. While a tomato on my plate was perfectly cooked, lengths of carrot served wild rabbit-style were too hard for my taste and julienned red beets accompanying Roast Prime Rib of Pork with Sausage Stuffing were undercooked. I found Mexican Squash and Enoki Mushrooms to be pleasant but unremarkable.\n\nI thought \"Todd's\" etched in cocoa powder was a nice visual touch next to a great-tasting Flourless Chocolate Cake with excellent Rasbperry and Vanilla Sauce. The array of desserts (also Hazelnut Creme Brulee, Salted Butterscotch Pudding with fresh cream, and housemade ice cream) was the highlight of the meal. While the food did not transport me, it and the overall experience were very good, and a return trip is likely in my future.
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