Well-known chefs Mitchell and Steven Rosenthal are the culinary brains behind this power broker's pit stop. The fare is sophisticated American with some Southern flair—cornmeal-fried oysters with an Herbsaint spinach purée, cod en papillote with oxtail ravioli, 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.
Jul 24, 2005
What a delightful restaurant! Very "happening" without the pretense. Menu used the finest of local ingredients, served bread to die for and the staff was really attentive. Asparagus fondue was delicious (sounds weird, but oh, so yummy!) Dessert should not be missed.