The first review for 25° Brix is in, but it's probably not the quite what David Gingrass was hoping for when he overhauled the restaurant earlier this year: "Brix has added to its name, but the kitchen has lost a step. While the desserts remain heavenly, the savory dishes do not consistently hit the mark. With such marvelous material to work with, the chef should be able to craft a seamless experience." [SRPD]
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