Chef Carrie Nahabedian shows a fondness for sweet elements, as in an appetizer of scallops with citrus and vanilla bean, foie gras with pineapple, fennel, lavender, and honey vinegar, and entrees like honey-glazed duck breast with carrots, nectarines, broccoli rabe, and rhubarb jam. But she marries savory flavors well, too: the wood-grilled rib eye in an oxtail-red-wine sauce comes with a delicate gratin of goat cheese and macaroni; roast quail is paired with veal sweetbreads, prosciutto, boar bacon and a potato fondant with Swiss chard, fiddlehead ferns, and basil. The emphasis of the seasonal menu is on locally sourced and sustainable foodstuffs. Decor is neutral: wood floors, taupe walls, a few natural-toned artworks, and a neat row of ornamental grasses serving as a room divider.
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