Award-winning chef Evan Mallett combines bold flavors from Latin America, North Africa, Turkey, and Mexico in the fare he serves in this romantic little restaurant with views of the water. The menu is constantly changing, offering such surprises as roasted allium soup, rabbit-and-mushroom enchiladas, and potato-and-cheese pierogies with smoked corn bisque and a sautéed kale–and-blueberry salad. Mallett belongs to the Heirloom Harvest Project and brings unusual vegetables,
sometimes in surprising colors, to the table. Vegetarians will always find out-of-the-ordinary entrées. The atmosphere is quiet, and walk-ins may find a table in the upstairs wine bar.