Proprietor-chef John Harris uses French and Italian culinary traditions as springboards for Lilette's inspired dishes. Look for tomato soup with gnocchetti; panéed black drum with Israeli couscous, leeks, and tomatoes; and roasted muscovy duck breast with cauliflower, buttered breadcrumbs, and sauteed spinach. For dessert, the goat cheese quenelles with lavender honey are as light as sorbet but more satisfying. The wine list has been thoughtfully chosen. Framed mirrors hang along the maroon walls of the intimate front dining room–cum–bar, and there are also a few tables filling out a second room and a heated patio.
May 25, 2008
Absolutely loved this place. The staff are so gracious and the food is wonderful. Over 2 visits we loved the gnocchi, the confit duck, the beet and goatcheese salad, the steak frites, the muscovy duck and a fantastic peach tart - oh and the truffled mushroom toast was over the top rich and decadent. Good people, and great food experience.