Soaring ceilings, a woodsy lakeside location, and a koi pond make this one of the most striking dining rooms in the area. The playful cooking continually surprises, with plates like lamb pasta with mint sprinkled in the ricotta topping, duck breast in Earl Grey-based sauce, and apple strudel bathed in bright mascarpone sorbet. Chef Bertrand Chemel's introduction to cooking came as an apprentice at a French baker, and his flair for rising dough shows. You can order à la
carte or splurge on an $85 five-course tasting menu. Those seeking a thriftier experience can head to the bar, where an abridged happy hour menu is offered.
Sep 13, 2010
Consistently excellent food and service, with creative combinations of flavors and ingredients. Intense drops of concentrated basil sauce on the gazpacho added a beautiful and flavorful zing to the already-tasty soup. Seafood is cooked to perfection and to order, and is nicely seasoned without overpowering the main flavors of the dish. The professional-yet-pleasant waitstaff seem to enjoy working there, answering questions about the dishes, and ensuring
you're taken care of. Have been here about 5 times so far, and have had a wonderful dining experience each time.