Down a cobbled brick passageway in the heart of Harvard Square you'll find this sophisticated shrine to New England cuisine. Chef Mary Dumont's modern interpretation of locally sourced ingredients might yield a meal of braised rabbit over pillowy gnocchi, Scituate lobster in lemongrass broth, and a decadent chocolate cremeux made from Mexican-style Taza Chocolate produced in Somerville (yes, you can tour the factory). The open kitchen makes some noise, but customers at
the ever-popular bar don't seem to mind. Outdoor heaters and fireplaces beat back the elements and keep the lush outdoor patio warm and inviting for a surprisingly long stretch of the year. Brunch is served on Sunday.
Nov 25, 2008
A longtime high-end Cambridge favorite that attracts professors, well-to-do writers, and similar clientele. Very good food, attractive space (has a patio in warm weather), and capable service.