Symmetry — Restaurant in The Village

Atmosphere:

Upon entering Symmetry, you are immediately drawn into its modern and elegant atmosphere. Cool grays fade into blacks, accented by pops of red that seamlessly tie the space together, from the front door to the artwork. The walls feature pop art with copper tones, modern pendant lights hang gracefully, and the music is perfectly balanced.

Service for the evening was led by Amy, a seasoned veteran from the Hal Smith group. Amy was enthusiastic, engaging, and knowledgeable about both the menu and the restaurant. Our water glasses were consistently refilled, new silverware was provided between courses, and each dish was introduced in detail.

Food:

"Trio of Oysters" featuring Chimi Argentine, Apple Mignonette, Calabrian Romesco

Each oyster offered a distinctly unique flavor profile.

"Korean Duck Wings" with Korean BBQ, Chilis, Garlic, Spring Onions.

Each bite opens with sweet umami notes of garlic, soy, and gochujang, followed by rich middle notes of duck, and finishes with a touch of chili and garlic sweetness. The fry on the duck creates an incredibly crunchy crust, adding wonderful texture to each bite, while the interior remains juicy and tender.

"Roasted Bone Marrow" with Whipped Gorgonzola, Chimichurri, Mixed Greens, Crostini

The bone marrow is beautifully cooked, with chimichurri adding a refreshing burst of flavor that cuts through the rich, unctuous profile of the marrow. Each bite opens with the deep flavor of bone marrow, transitions into vibrant middle notes from the chimichurri, and finishes with the funky, buttery essence of gorgonzola from the whip.

"Wedge Salad" with Romaine, Tomato, Pancetta, Gorgonzola, Egg, Blue Cheese, Balsamic Glaze

This salad is a beautiful take on a steakhouse classic. The house-made blue cheese is generously portioned, and the warm, crisp pancetta adds a pleasing temperature contrast. Each bite begins with the freshness of lettuce, then moves into the rich, creamy blue cheese, with middle notes of tangy balsamic and finishing notes of egg, all of which balance the blue cheese's richness perfectly.

"Prime Cowboy 18oz"

The beef at Symmetry is sourced from Lynn's of Oklahoma and is a fusion of grass- and corn-fed beef. Cooked to a perfect medium rare plus, this choice allows for optimal fat rendering. Symmetry's unique seasoning enhances the beef's flavor profile, while a brush of butter adds a lovely, nutty layer. The accompanying au poivre sauce, featuring pink peppercorns, provides a sweet, floral note that is delightful when used sparingly.

"Off the Cob Cream Corn"

This is one of the best sides I've ever had at a steakhouse. Each bite bursts with fresh, sweet corn flavors, leading into creamy, buttery middle notes and finishing with the nutty depth of Parmesan and a hint of fresh herbs. The flavors work in perfect harmony, making this side simply stunning and an ideal complement to the beef.

"Bone Marrow Mashed Potatoes" featuring butter and bone marrow.

The final side of the evening was bone marrow mashed potatoes--an opulent and decadent delight that brought a taste of ethereal richness. Bone marrow is folded into butter-infused mashed potatoes, creating a truly indulgent side. The creamy texture, combined with slight potato chunks, adds to the overall experience, while the fatty bursts of bone marrow coat the palate with luxurious richness.

"Carrot Cake" with house made candied carrots, carrot puree, and whipped cream.

The carrot cake is sourced from La Baguette North. It's a rich, well-balanced cake with a blend of nuts, carrot, nutmeg, cinnamon, and a subtle cream cheese frosting. The addition of lightly sweet whipped cream and a decadent carrot purée enhances the overall flavor profile.

"Grasshopper ice"

The final offering is a twist on a steakhouse classic, brandy ice. Here, milk and cream are infused with crème de menthe and mint, creating a beautifully rich, minty...

This is hands down the best restaurant opening I have ever been to!! The staff were impressively knowledgeable about every aspect of the menu. There were 8 of us at the table, and our server never failed to have an answer ready for any questions. Between us, I'm pretty sure we ordered almost everything on the menu. I was the first guest to order the Steak Tartaré off the menu, and I'm so glad that I did! That flavor of that steak with the caviar and egg yolk was the highlight of the evening for me. The Brussel sprouts were another great surprise! I described them to the owner as tiny bites of cabbage candy! The wild mushroom risotto was another favorite of the table. The whole beech mushrooms lent a beautiful earthiness to the dish, while the risotto itself was mildly sweet in an exquisite yet gentile way. The potatoes au gratin were the most popular dish at the table (4 orders in total). They come served in individual crockpots and are everything you want and expect from the dish! Cheesy, savory, salty, with a wonderfully unctuous feeling that leaves your mouth craving more. Plenty of drinks were had, but my personal favorite was The Dark Side. I'm a whisky man through and through, and a local bourbon that's been aged in Pedro Ximenez Sherry casks just calls to me. Needless to say, I did not save room for dessert. However, several other people at the table did, and I was able to sample both the carrot cake and the flourless chocolate cake. I will say that the flourless chocolate cake was not just my favorite of the two, but was unlike any cake I've had before (I've never eaten flourless cake). It was essentially cake with the texture of fudge! It was the richest cake I've ever eaten in my life, and now that I'm gone and typing this, I wish I had ordered a piece to go for myself... If you haven't scheduled a reservation for this new restaurant, you need to do so before the wait becomes that of weeks in...

So I’m just a regular guy that loves good food. I saw this new restaurant advertised online and was very excited to try it. My wife and I decided to go here for a date night on a Saturday! From the moment you hit the door the restaurant has a very classy and private vibe. Patrons were wearing everything from suits to button ups and nice jeans. There is a bar at the forefront of the restaurant that looks very cool and would be a great spot to sit and have cocktails and apps. Our server was Dallas, and he knocked it out of the park. We started off with the lobster escargot with crostini. This is essentially lobster cooked in cheese and butter and it was heavenly. I had the Dark Side cocktail and found it to be fantastic (my palette favors whiskey drinks)! The diamond ice cube is a nice touch and won’t be found else where in the city. Next, we split the Caesar salad. The authenticity of the salad can’t be matched. The dressing was clearly made fresh in house! For our entree we split the wagyu NY strip topped with bone marrow butter. The excellence of this steak cannot be understated. The crust was perfect from end to end, and the inside was the definition of medium rare! We paired our steak with a glass of the Fortune cab (great berry notes). Finally, we closed out the meal with a slice of carrot cake. It had the perfect amount of spice and sweetness! I’ve eaten at several of the top restaurants in the city, and I think I may have found my new favorite! I hope this review helps and can’t wait to go back...