At North Pond, along with the menu, diners are given the mantra of the modern sustainability-minded restaurant: the ingredients, whenever possible, are locally sourced and organic and you will love them; the chef has close partnerships with area farmers and you will benefit. Chef Bruce Sherman isn't shy about his principles, and it's hard to eat here and conclude that he's wrong: the quality of his ingredients is evident, and the cooking is enjoyably adventurous. Appetizers might include foie gras with rhubarb, soft-boiled farm egg with golden potato puree and spinach confit, and sheep's-milk-ricotta gnocchi with creamed morels; entrees a bacon-wrapped rabbit loin or orange-saffron bouillabaisse with braised fennel. Even Sunday brunch has surprises: where else are hickory-smoked trout or Parmesan-onion soup with fried smelts options at such a meal?
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