Well-known chefs Mitchell and Steven Rosenthal are the culinary brains behind this power broker's pit stop. The fare is American with Southern flair—cornmeal-fried oysters with an Herbsaint spinach purée, juicy fried chicken, butterscotch-and-chocolate pot de crème—with plenty of variety to satisfy nearly everyone, and the portions ensure no one leaves hungry. The converted-warehouse space, with dark-wood floors, exposed brick walls, white wainscoting, and
contemporary art comfortably blends old with new. You can curl up with a cocktail on the heated patio (like a perfect Sazerac) while you wait for your table. The decibel level here can wear down your vocal chords, so ask for a quieter spot.
Nov 27, 2006
had looked forward to this but was very disapointed. Probably the noisest dining room I've experienced, could only speak to the person next to you without yelling. Food was good but not special for the top restaurants in the city at this price range. Won't return.