Hours: Dinner: Sunday, Tuesday-Saturday
Open Late: Friday & Saturday till 11:30
Changing contemporary American menu with especially good desserts.
Chef Kasra Medhats frequently changing menu makes occasional global nodsfor example, there might be duck-confit spring rolls with grilled red onions, watercress, and a sweet soy glaze. For meat lovers there are several good options such as braised beef short ribs over sauteed spinach with bacon-and-cheddar mac n cheese and onion rings. Desserts are an event: gianduja-chocolate bread pudding is served with creme anglaise, vanilla ice cream, and caramel sauce, while the caramelized banana split is homemade ice cream topped with chocolate and caramel sauces and whipped cream. Servers aim to please, and the wine list has some fine selections.
Payment Type: MasterCard, Visa