Well-known local chef Russell Armstrong works seafood magic at this popular, 45-seat restaurant. Choices include "freelance fish"—the day's freshest catch, generally pan-seared and served with an asparagus-and-champagne cream sauce or seafood pilaf; or the popular roast duck breast over tart tartine with fire-roasted Spanish onion and beetroot relish. Perennial favorites include a tender grilled lamb loin and braised shank with spiced couscous.
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