What is that line about opinions…? Well everybody has one about Restaurant Week. Mine is generally of the "skip it" camp, but I give it a go once in a blue moon. Such an event occurred last Thursday, quite organically.

I was attending Mansion sommelier Michael Flynn's weekly Wine Chat (every Thursday at 6:15 sharp). My buddy, former Mansion mixologist – now bad-ass spirits ambassador Michael Martensen, brought along another spirits guy and his friend to check out the venerable Mansion Bar.

I ducked in to say hi to Chef Bruno and check out how RW was going. After a quick glance at the enticing offerings, the boys and I scored a table in the Salon (for the record I had a suit on – rabble…)

^ The Mansion's Restaurant Week menu. "We'll do the Flynn's wine pairings as well."

^ Vichyssoise amuse. Martensen and I wanted the boys to have a taste of the regular menu as well – so we ordered some starters for a pre-course:

^A kindly split order of the Shrimp Cocktail, Horseradish Panna Cotta, Tomato Syrup; ^and my fave, the Asparagus and Wild Mushroom Risotto, Meyer Lemon Dust. Mike had the brilliant King Crab Soup with Potato Capelletti (not shown). 

^Michael Flynn's gracious table-side manner. Now to the RW menu: ^House-Made Salmon Gravlax with Shaved Fennel Salad.

^Watermelon Salad with Local Feta Cheese, Crispy Prosciutto and Pink Peppercorn Vinaigrette.

^Braised Veal Breast, Roasted Eggplant and Natural Jus; ^Sweet Corn Ravioli with Shrimp Bolognese Sauce. Nice.

^ I took Bruno's advice and ordered the chicken: Crawfish-Stuffed Texas Chicken, Roasted Potato and Baby Spinach and Shellfish Reduction. Fantastic – beautiful and delicious.

^Chocolate Caramel Tart: Soft Caramel, Chocolate Ganache, Vanilla Ice Cream; ^Peach Sundae: Vanilla Panna Cotta, Poached Peach, Almond Crumble, Peach Ice Cream.

I am a big fan of Chef Bruno Davaillon and The Mansion, and eat here as often as I can. This meal was cleverly conceived – and executed with the same skill and nuance as any other I've enjoyed here. Nicely done.