Like a baroque painting, the beauty is in the details at luxe new Huron Village bistro T. W. Food. Particularly, in its exquisite extras: a diminutive yet flavor-packed lobster roll amuse-bouche, for instance, or a knockout chocolate-basil truffle to end the meal. And although more than one savory dish was too sweet or texturally misconceived (like the sugary crème brûlée of foie gras, desperate for toast points), standouts were numerous, especially among seafood choices. Thrill seekers will delight in the scrambled eggs with sea urchin and rosemary oil, which distills the essence of land and sea into a few jiggling bites; less adventurous souls will favor the halibut with chive-flower butter. Everyone, meanwhile, can appreciate thoughtful touches such as those that grace the refined oyster shooter, a plump Maine Pemaquid suspended in velvety asparagus elixir and accompanied by a sparkling-wine chaser.
