For deliciously simple, smart cooking, head to this charming little bistro on the edge of town. The chef-owner uses organic produce and meats in her soulful preparation of dishes like cabernet-braised lamb shanks with white beans, spinach, and black olive gremolata. Ochre-color sponge-painted walls, tablecloths from Provence, and a roaring fireplace in winter warm the dining room.
Apr 18, 2004
We had dinner here Saturday night. From the outside this restaurant doesn't look like much, but once you walk inside you know it is. Excellent service, wonderful food, good bar and a beautiful dining area. Treat yourself!