Had wanted to try this place for awhile now, so decided to go for brunch recently. First impression: enthusiastically greeted by the hostess and what seemed to be a customer leaning against the podium (turns out, he was staff). While waiting in the foyer for a friend, I was able to admire the decor. Loved the red velvet banquette adorned with deep maroon pillow. Look up - a cool, contemporary chandelier. The retro starburst on the signage makes you think 1940's, but it's definitely 2008 inside.

The bar area was quite lively - a group of people with name tags mingled about.

Although there were plenty of seats, we were placed right next to the waiter's station - which I didn't notice until things got busy and they clustered around the computer. IMO, this is something that should be kept discreetly out of sight and out of the way.

Our waiter was professional and pleasant - he patiently waited for lulls in our conversation before approaching. Water glasses were filled up continuously by other waitstaff - a good or bad thing depending on how you look at it. I just don't like when they let the water drip on your food. Empty juice glass and other items weren't cleared away.

The food - seeing the delish-looking dishes pass by will make your mouth water. I ordered the Challah French Toast which was accompanied by a few speckles of powered sugar, a sliced strawberry, a thin orange slice, and maple syrup on the side. Very good...and very filling. Couldn't finish it because I wanted to save room for a coffee drink. Later on, I realized that there were about four options for the french toast but was never asked my preference when ordering.

Ok, now about the music. Whenever it started up, we could barely hold a conversation. It was unbelievably loud. After awhile, it became somewhat of a joke. We had intended to linger and get coffee/dessert but ended up leaving due to the noise.

I really wanted to love this place, but it may be back to the Bombay Club for brunch.

The starters were good, we really enjoyed the mussells in white wine sauce. The duck confit left a lot to be desired.