Inside one of the old Amoskeag Mills buildings, this eatery has mod lighting and furnishings that give it a swanky atmosphere. For warm weather there's also a patio set in an arbor. Chef Jeffrey Paige, a leader in the farm-to-table movement, specializes in putting a new spin on comfort food. Start with pan-seared crab cakes or the lemongrass chicken salad. The menu changes four times a year but might include an all-natural Delmonico steak or wood-grilled scallops with superb sweet-potato hash. The martinis here are so good they've won awards.
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