Best Restaurants for Foodies in West End

Simply exceptional. The entire team was a delight to interact with; they went above and beyond in ensuring we had a wonderful dining experience. The courses were so thoughtfully prepared, offered unexpected surprises to the palate, and yet very approachable. You could tell the chefs honor the science and joy of their craft. We surprised ourselves in choosing the non-alcoholic drink pairings; they were just as intricate and delightful as the meal. Worth every bit of the price. If you don’t have an adventurous +1, don’t wait—go alone.

Sidney was an outstanding server… the pork chops were the best of any I’ve had anywhere. Prices reasonable and drinks and beer selection were very good. Highly recommend this spot!

We went for the Christmas Eve buffet and EVERYTHING was absolutely perfect. The jazzy Christmas music was relaxing. Our server was a 100, he was so friendly and very attentive to everything we needed. He kept our table clean and even folded our napkins for us when we went back for more. The food was amazing, our table of 4 all had different favorites; I'm still thinking about the French Onion soup, Pastrami smoked Salmon, coconut sweet potatoes and soy glazed Halibut. Thank you so much Adele's for a PERFECT Christmas eve dinner with family!

My all time favorite restaurant. Love the atmosphere and the staff is amazing!

All the food was impeccably fresh and the presentation superb. I was entertaining guests who had just arrived from Sweden. We got one of everything and the delivery pace was excellent. Flatware was proffered and removed for each plate. We got a beautiful set of hand carved spoons that were stunning to look at but about as useful as poker chips on skewers. (Milk?) bread was perfection. Scallop crudo was visually perfect but so subtle as to taste merely of heavy cream on sushi. The beef tartare very well done (had freeze dried capers instead of jar brined). Again subtle. (“Nashville”) hot swordfish is a cute knockoff of the chicken dish but was oily in spite of being cooked to a perfect 140°. The snapper/grouper jaw on the other hand was not quite firm yet probably because of the complex bone structure blocking some of the heat. But the outside sear flavorful. Great effort by the staff but I was left wanting a little bolder flavor profile for the expense.