The chef at this open-air restaurant—a longtime favorite among locals—conjures up creative contemporary cuisine. To start, try the Alaskan king crab cakes with lemon-black pepper aioli or the warm chipotle pepper with garlic and onion soup. Move on to the house specialty: pecan-crusted roast pork loin with ginger mayonnaise.
Reviewed by bilewis from Richmond, VA on 1/20/08
Food was top notch and well prepared. The outdoor location was very enjoyable. The hubbub of children at another table didn't spoil it, thank goodness. Service could have been a little better, to match everything else.
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