Hours: Lunch: Monday-Friday; Dinner: seven days
Saturday & Sunday brunch
Chef Sarah Stegner's sophisticated but homey suburban venture.
It's no surprise that this suburban contemporary American room is always packed. Consider the roster-the executive chefs are Sarah Stegner, who used to cook at the Dining Room at the Ritz-Carlton, and George Bumbaris, who's worked with her for more than 20 years. The menu is seasonal, mostly organic, and very midwestern: there are no fussy dots or drizzles, and you won't find any dishes with multiple sauces. Stegner concentrates instead on simple dishes like crab cakes (with minimal bread crumb filler) served with grapefruit-avocado salad. Entrees might include shepherd's pie made with Tallgrass beef, a crispy half duck over braised red cabbage, steaks and seafood, and house-made sausage with polenta.
Payment Type: American Express, Diners Club, Discover, MasterCard, Visa