This small and slightly cramped restaurant should be a prime destination for serious gourmets. Chef/owners Stewart Scruggs and Mark Paul are fresh-ingredient fanatics and have a top-notch staff. Your server should be able to fill you in on every detail of the menu, down to the organic farm where the arugula and fennel in your rabbit confit salad came from. The menu changes daily, so check the listings on the restaurant's website. The cooking aims at just the right combination of tastes and is directed by a less-is-more philosophy, as exemplified by such dishes as seared scallop on pancetta with baby sweet potatoes and more adventurous dishes such as braised boar belly with apple cider sauce. Portions are small, so you might be better of going for the tasting menu, which often includes some off-menu surprises.
- © Frommer's 2013
- Highly Recommended 2010