THIS RESTAURANT IS NOW A PRIVATE EVENT SPACE The Food Studio

THIS RESTAURANT IS NOW A PRIVATE EVENT SPACE The Food Studio Restaurant Review:

King Plow Arts Center allows you to plan a dinner-cum-theater experience or just come for the lively bar scene. The two-level lofted dining area gets noisy; if you want some privacy, ask for a booth upstairs. Executive chef Mark Alba maintains some dishes while finding new ways of presenting old favorites. Sweetbreads were undercooked to the point of being nearly gelatinous, but medium-seared foie gras was much more successful. Alba likes to play with the flavors surrounding the foie gras, bringing a lot of fruit to bear on the presentation. Raw foodstuffs constitute a major grace note on this menu, but the concept is better served in the salmon sashimi or beef tartare. Pastas may be ordered in half portions, and the duck confit agnolotti is a winner. Dishes vary with the seasons, so cold weather brings on a braised pork belly, for instance, and appointments such as chestnut-chorizo bread pudding accompanying maple-glazed roast chicken. To-go lunches keep the King Plow office denizens content during their work days, and why wouldn't they? With parsnip soup, fried calamari, duck confit salad and a marinated steak on a baguette to choose from, there's no sense suffering through a sack lunch. Desserts include the signature lemon-basil bombe and artisanal cheese course, both stalwarts. This wine list is solid and well-priced, with many good choices by the glass and the half bottle.