true modern European cooking trained staff nice location good price menu friendly kind nice staff

went twice both times there's been a something Wong with food length of wait with food went 2nd time we wad up stairs (by far not as nice as downstairs ) grazing menu and the length of time from start to fin felt so long skipped final course

We came early evening 2nd October 2009, and were seated at spacious tables on the upper floor, which had nice ambiance, and we did not feel crowded as so often is the case. Staff was very friendly throughout our visit, with fast and efficient service.Ordered "8 Hour Beef and Ale Pie, rock oyster, horseradish cream" as starter. The oyster went surprisingly well with the horseradish cream, which gave an equally pleasantly surprising combination with the beef. The beef was served in a mini cauldron, very neatly on a slate.As main course had Famous Grouse, "toast and jam" ~ autumn roots. The grouse was served on cabbage and came with a very nice rich jus. The portion size was good, a very enjoyable dish.Starter and main course were accompanied by a fruity yet quite dry sauvignon blanc from Sancerre “Les Pierrier” Jean Thomas - Loire Valley, France. However, for the British Artisan Cheeseboard with celery cress and fig chutney I switched to a robust Cotes de ventoux rouge “Terre de Truffes” - Rhone. Both wines were good quality and value for money.From my partner's dishes the "Flavours for fun sorbet and ice cream" caught my eye, and a quick taste of the beetroot sorbet confirmed her approval, very nice!Easily the best restaurant in York.

Nothing really, perhaps the already good wine list could be expanded a bit, for example with a gewurztraminer.