text: Considering we could only get reviews at 11pm on Sunday evening.. Our evening was already going to be ..different.  I work for Food Network and I could not pass up a chance to eat here. Plus, Derek Bocking of Top Chef Canada fame was sitting nearby. Martin, not there at the time.. alas.\n\nThe first thing to note is that they hoarded the English speakers to the front. This is understandable, so the waitress could speak to us all, but she chose to do so.. in an interesting way. She would address us, along with the two tables on either side simultaneously. Interesting approach. The washroom is unmarked, I needed help to find, and the floor was SLICK with grease. A friend we made in line wiped out the second he walked in. Oh, also the air reaks of rendering pig fat.. but if you can make it past all of this.. there is the food. \n\nthe SO and I, having waited to 11pm to eat dinner, were famished and over ordered. The smoked sausage starter was really outstanding. I am German and well versed on smoked sausage. It was sour, and perfect. \n\nI enjoyed the French onion soup which was mostly bubbling cheese (yum) and a delicious rosemary infused broth. There were chunks fo pork in it which I found detracted from the soup. Still, really good. \n\nSpecial tuna \"handroll\" with chopped tuna, nori, rice, fish eggs and quail egg. Ridiculous. Best handroll I have ever had. \n\nMy main was a special, a tuna with eggplant and tomato. It was really good, albiet slightly overcooked. The SO had a pot of various pig bits on mashed potato. he liked it other than the blood sausage which he found only ok (although just recently back from a Blood fueled fiesta in Germany) We were too full to finish and unable to at 1am. The two mains were amazing fresh form the hotel room fridge the next morning.\n\nWine was good, beer selection ok. We had a good meal. Kinda pricey, keep that in mind. And reservations... book early.