North 44

Reserve

North 44 Review

The lighting here creates a refined, sophisticated environment, and the appetizers match: medley of lobster, crab and prawns with spiced crème fraîche, and crispy soft-shell crab with white asparagus, grapefruit, and hollandaise awaken your taste buds. It's hard to choose from chef-owner Marc McEwen's creative and exciting main courses, including pan-seared Dover sole in brown butter, and roasted lamb loin with minted spring pea ravioli, and cauliflower puree. There are more than 50 wines sold by the glass, enough to complement any dish.