Happy sounds have always emanated from diners in this comfortable, elegant eatery, but the menu of bistro-style fare went from tasty to transcendental when Terence Feury took over the kitchen in early 2009. The chef is known for his masterfully light touch with seafood—in evidence here with succulent North Carolina bay scallops poached in tarragon butter and flavorful pan-roasted New England cod—but the lamb-belly confit is the menu item not to miss. Sit as far back
in the restaurant as possible to watch Feury and his colleagues at work in the open kitchen. Next door, Fork:etc is a great place to grab a quick breakfast or lunch. Reservations are recommended.
Apr 23, 2007
Had a horrible experience here- whole group was unhappy with all dishes. Did not seem to be any concern or pride in taste or quality of food served. Atmosphere is cute- that is what draws people in- but food has gone downhill. It is sad when restaurants just want turnover and to make money and don't enjoy presenting good food.