Chef and founder Nora Pouillon helped pioneer the sustainable-food revolution with the first certified organic restaurant in the country, and her seasonal ingredients are out of this world. Settle into the sophisticated and attractive quilt-decorated dining room and start with the roasted beets with blood orange or a locally grown salad. Entrées such as grass-fed short ribs and seared salmon with chard emphasize the well-balanced, earthy ingredients. A four-course tasting menu is available, with a reduced price for vegetarians.
Jan 3, 2007
I am in total agreement with the previous post -- the food was good, but the service and atmosphere were disappointing to say the least. We were disappointed from the start when we noticed there was no music. I suppose some may prefer, but it makes for a museum-like feel. Not what I am looking for in a restaurant. Generally speaking, the service was poor/spotty, despite there being adequate number of staffers. While we were there, I counted at least
5 attempted "deliveries" to wrong tables. (Heard "no, we didn't order that" quite a few times.) Another small thing: it's nice to have your water and wine glasses filled up but it was so frequent that it was distracting (mutliple busboys plus the waitress). There was no "check-in" from the host or manager (which you'd expect at a higher end place like this). And we had to wait quite a long time for our check (waitress had forgotten). On the positive side, the food was quite good. And none of these problems were so huge that we'd complain... but at over $100 per person, I'd expect more. Not recommended.