Well, there’s a reason why I left out the food…
Here’s a report (pics will be in the weekend thread when I have time to download them from my phone).
My only experience w/ Restaurant 2117 was 5+ yrs ago, when it was, IIRC, a white table cloth place serving upscale new American.
The current place is markedly different and more casual (although our server was very good). We started off w/ blue crab cake app and free bread rolls. The bread rolls were… odd. There was somehow one part of my roll that looked like raw dough on the surface (unless there was simply water that was in contact w/ that one particular spot for an extended period). The roll itself had good flavor but was unpleasantly tough and chewy.
Crab cake had a good amount of shredded crab meat but might have been a bit overcooked on the outer surface and also had a very curious (and not pleasant) aftertaste. The egg-tartar sauce was VERY tasty, as was the miso dressing for the very tiny and sad salad accompanying the crab cake.
I had the wagyu bolongese + “sawtellini” (thicker, chewier housemade pasta; they also have spaghettini available). Partner ordered the seafood after asking the server about the mushroom vs. seafood and having the server point out a pic of the seafood on the wall (which seemed to be almost overflowing w/ seafood).
I enjoyed the bolongese, although I can’t say that it was a lot richer than bolognese made w/ regular beef. There was also a curiously large amount of pepper in it. Sawtellini is indeed VERY al dente and chewy (which I think went well w/ the sauce).
Partner’s seafood had a decent amount of clams (which had some grit) but only one scallop. The taste was very good, but I think a thinner, more delicate pasta (like the spaghettini, probably) would’ve been a better choice.
The place isn’t unreasonably priced (the serving of the pasta itself is quite hearty), but, at a similar price point, there are other places I prefer. Hate writing that b/c I really wanted to like the place and hate to kick a place when it’s about to close.
If you’re close by, though, I still think it’s worth a try. Stick w/ the pasta, though.