Cochon on 2nd - Williamsburg

We're here for jubilee. This place is honest the best, it is elevated without being stubborn or unpleasant! The food is about criticism, it is fresh, hot and tasty. The servers are always pleasant and accommodating. The atmosphere is comfortable and relaxing.

Dinner was good, but expensive. I always add an ice cube to my desserts if possible and they had the biggest additional price at $8. Value for dollars could have been better but cooked properly.

Just a perfectly beautiful evening in every way. Our server, Jill, met every time the perfect touch/timing when she took our drinks and dinner orders. The atmosphere was wonderful: quiet, intimate, helpful. Can't say enough good things about this dinner, bravo to the restaurant!!

WOW! Only seven years in a fabulous run? in what must have been a pretty survival, always hiding as it is today behind the Velvet Shoelace in the whole Reign of Terror, as we find . . . . . and Cochon on 2. is a legend AND a reality! It costs you. I was invited to look at the designer drink list and the wine list before I could even see the dinner menu. Both are of course very impressive, but unfortunately I was hungry tonight as thirsty and alone I would drive! A jewel in the crown for billionaire boys? Club, this magnificent New American restaurant seems to have almost more chefs than males? and if they don't politely have a badly dressed baseball cap training client out of the door, my elegant and friendly waiter David G G G G G had to take his way through his solicitous colleagues to take my order! Never, I guess someone stumbled through their door, so completely unprepared to face such a formidables menu. I'm sorry, looking for an innocent appetizer or maybe a salad? I went into what the mother of fine cuisine in Antic Williamsburg must be. Louis XIV would have loved this place. I love this place and I'm back? the food is ALL excellent, and the staff is friendly a fun? Next time hopefully write a much more considered review. I have overwhelmed a number of photographs I share with you as a Happy Prologue to the Swelling Act:

This is my second anniversary dinner at Cochon on 2nd and I am really disappointed in Chef Neil Griggs. I wanted a prix fixe menu (where last year I spent $500 because we bought bottles of wine to take home their wine list is very good), so I called two weeks ago looking for Melissa (who helped me last year), but I was told she wasn?t available (translate: no longer worked there) and spoke to a very nice host instead. She understood my request and naturally would need to speak to Chef Griggs about it. We both agreed on a reservation time of 7pm on June 4th. Two days later, I get a call from Chef Griggs asking time to explain what it is I was looking for, what we had last year, and what we wanted this year. He seemed confused by my request and told me he would have to think about it. I never heard from him again. I realize Chef Griggs is busy with his catering business (e.g. W M graduation) as he publicly posted that his other location would no longer serve the general public, but rather focus on catering events. So when he didn?t call back, I knew there wasn?t going to be any type of special event for my husband and I, but I certainly didn?t think that there wasn?t going to be a reservation for us, either! Yes, you heard that right; we didn?t even have a reservation. When I explained the story to the host (it was the same one I made the reservation with two weeks prior), she was very apologetic and found us a table, which wasn?t hard since they were only half full. Our server, Teri K., was very welcoming and also apologized for the mix up. I told her not to fret, it wasn?t her fault, it was Chef Griggs?. We ordered the tastiest salads: Arugula with shaved Parmesan, apples, pecans, poached pears? (it says peaches on the menu), and honey lime ginger vinaigrette. Unfortunately, my beloved smoked maple leaf duck with port fig reduction was so salty I could barely eat it. If Chef Griggs thought my request too taxing or not worth the effort (BTW, I ended up spending half of what I did last year this time), he could have just told me so. But with three chefs just standing around with nothing to on the line and a half full restaurant, I don?t think it was being too busy to accommodate was the issue. At the end of our meal, Chef Griggs did come by and apologize. He handed us his business card and hoped we would come back next year. He didn?t even remember calling me or what we discussed (hint: it was that the lobster was way too expensive now and I was okay with that as I don?t appreciate seafood like others do). All I can say, is what a difference a year makes. I hope his catering business keeps them afloat, but I won?t be using him for that either. You never know, they might not remember your order and not show up. It would be par for the course.