Working closely with independent farmers, the chef at this long-established favorite concentrates on such locally sourced products as lamb, duck, and seafood; quail and venison often make an appearance, too. The menu is based on what's fresh, but might include spot-prawn bisque with lemon and ginger; wild salmon with beet papardelle; or organic beef tenderloin. The wine cellar–like backdrop, on the lower floor of a historic building on Bastion Square, is candlelit and
romantic, with exposed brick, soft jazz and blues, and lots of intimate nooks and crannies hung with local art. The wine list is well selected.
Dec 8, 2008
Went here on the recommendation of our servers at Cafe Brio and the Pacific Restaurant and the Concierge at the Empress. An easy walk from the Empress, the service was wonderful and the chef did a masterful job of using local goods. The wine selection was average, but we got a good match anyways. Probably won't go back next time we visit because there are so many other good restaurants, but I sincerely do recommend it.