Juliano's

Juliano's Review

Award-winning Hawaiian-born chef Carl Kurokawa's menu changes monthly, but you can count on fresh fish each Wednesday, flown in the day before from Hawaii. Other offerings might include grilled twin quails with cranberry wine sauce and pine nuts, and baked apricot-glazed baby spring chicken stuffed with cashew fried rice. Inspired by Pacific and European flavors, yet distinctly American, Carl's cooking is some of the best in the state. The intimate dining areas' decor is impressive, with a pressed tin ceiling in one room and painted scenes of a grape-carrying Bacchus in another. Situated behind a hedge on a residential street, and thus not easily spotted, the building was formerly a stable for the turn-of-the-20th-century sandstone mansion next door. In warm weather patio dining is a popular option. Lunch runs $8-$10.