Food taste really good, great presentation, what an enjoyment. Check out the $16 for 3 menu, including salad, entree, dessert. Great presentation, taste and price. I am a fan. We went to Anthony's the next day. The salmon tasted better at Twigs.
We went after happy hour and it was quite and quality of food is excellent. We have tried several combination on the $16 menu, and they were all good. The chef is artistic. It is like eating at a very high end restaurant.
After shopping all day it was a really treat to sit down and enjoy a great meal. The service was very good and everything our party ordered was fantastic. I really enjoyed the Autumn Curry I ordered and had trouble sharing my pumpkin cheesecake. Overall a very good experience and highly recommended.
Review Source:This place was classy and very good. Â They lost a star for not stating the meal I ordered had limes in it, which I am allergic to, but when they remade the dish, and realized that the sauce had limes in it also, they were very good about coming back with the menu and letting me choose a new item. Â That was also very very good, but I had to eat after the rest of the family was done.
Review Source:This is the newest location of Twigs, a funky little fusion-bistro chain. It has a dark, subdued atmosphere, modernly appointed. Somehow the somewhat aloof service fit the ambience. Â
Twigs is known for its martinis and I couldn't resist giving one a shot but I waited until it was time for dessert.
I started with a glass of Chilean Malbec, one of the few non-U.S. wines on the list. I find South American bottles are typically least represented and Twigs was no different.
The Bistro Chicken was my choice off the entrees menu. It's a French cut chicken breast roasted with sundried tomato, bacon, artichoke hearts and a garlic pan sauce, served with sour cream chive mashed potatoes and veggies (zucchini was the selection for the night).
I enjoyed the tang of the sundried tomatoes and artichoke hearts.
I also snuck a bite of my buddy's Crab Mac and Cheese ... Chilean crab meat, bacon, goat cheese, cheddar and jack cheeses, all in a garlic cream sauce baked with cavatappi pasta.
If I hadn't been drinking so much beer all weekend, I would have carb-loaded on this dish. It was unbelievably good.
Then it was time for dessert ... I chose the Root Beer Float, a blend of Three Olives Root Beer Vodka, Stoli Vanil Vodka, vanilla syrup and cream.
Oh. Dear. God. It was heaven in a martini glass ... so much better than the night we gulled root beer schnapps back in university.
I could have swilled five of those in one sitting if it wasn't for other places to be.
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