This restaurant was recommended to us by Wendy James, owner of The Kate Shepard Bed and Breakfast. The restaurant makes use of the culinary students at Culinard. These students work the kitchen and gain valuable experience in food preparation and plating. We had called earlier in the day (about 3 PM) to make reservations; however, were told that they will only make reservations for parties of six or more. Nora, who answered the phone, didn't foresee a problem since there were not any reservations on the books for that day. Well! By the time we got there (6:30), they were packed and we had a small (less than 20 min.) wait. (It was a Monday!) We filled that time talking with our hostess, Rachel, and looking through both Gluten Free and standard menus. I had to admit, I was a little nervous about staying after seeing their Gluten Free menu. The one at the hostess station was marked up with check marks and notes such as "No Hoisin Sauce" and "No mustard." I'm quite glad that we stayed. Meals are set up "tapas style" (small plates) so that you can try a variety or "large" plates. We ordered one "Alabama Goat Cheese salad," which is made with candied walnuts, reduced vinaigrette and Granny Smith apples. It was delicious! Our server, Blair, served it on two plates so that we didn't have to "share" off of one. The goat cheese was soft and creamy, with a pungent taste tempered by the sweetness of the nuts. I went on to order sautéed mussels while my husband continued with a tapas order of crab cakes and fried Alabama oysters, both NON-GF items. He thoroughly enjoyed his meal and my mussels were fabulous. They were sautéed in a white wine/butter sauce with peppers and onions. The dish is usually served with bread, but Blair made sure that none was added to mine! All in all, this was a VERY good, reasonably priced meal. With what we had plus a large mojito the bill came to $41. Well worth the great taste and elegant plating of the meal.