Sailor

"The ginger cake with a huge blot of whipped cream at Sailor is the best. But the profiteroles are sort of magical. The puff pastry crackles as you chew, and the sauce is not the usual chocolate but a rich, dark caramel. There is also a roasted fennel bulb, sticky with caramelized pan juices, laid over creamed goat cheese and herbs — a nod and a wink to Boursin."

"Perfection from start to finish. The best chicken I’ve ever had in my life - and I eat a lot of roast chicken. But also, every dish hits. Interiors are restrained and so so chic. Great service. They have 8 tables. Book a reservation. Not to be missed."

"Tried coming here multiple times to be told the wait is 5 hours. Finally got a reservation and the food was wonderful. Started out with a few delicious olives. The arctic char pate, mussel toast, and pumpkin were all sooooo good—highly recommend all of these. The celeriac was maybe my least favorite dish, was a bit too buttery and sour."

"I read about Sailor and decided to walk in on a Wednesday night. Thankfully I was able to get a table without a wait, which won’t last long with all the amazing press that’s been coming out. The vibe was very local, low key yet still quietly buzzy. The olives were so flavorful. The server was so hospitable and brought the menu to life extremely well. I don’t typically love mussels but the mussel toast is incredible. The warm small plates were a nice touch. I knew that it would be difficult for any main course to follow the appetizer. I ordered the bass and it wasn’t amazing. It felt slightly tough, and the flavors were good, just more subtle compared to the mussels. The braised chicories were just ok for me. I didn’t want the meal to end on that note, so I contemplated between the pear tart and the ginger cake. I wanted something that packed a punch, and the server recommended the ginger cake, and said it has shreds of ginger. It tastes like a Christmas cake would, and I’m glad I listened to him! It was a wonderful date spot, and hope to return soon before it gets mobbed by all the foodies!"

"As usual, Chef April nails the familiar yet unusual flavour, texture and presentation of her food! Deliciousness in every bite. We made a special trip from LA and was impressed from the moment we stepped foot in the restaurant from the warm greeting from Gabe, the care and attention of our server, the decor and atmosphere and of course, the FOOD. We ordered too much deliberately to taste as much as we could and have leftovers the next day. The toast with green sauce, mussel toast, roasted fennel with goats cheese, artic char, chicken, pork, profiteroles, fig almond tart and seasonal ice cream - a feast for two. It was fantastic for leftovers the next day! Can’t wait to find an excuse to come back!"