This intimate neighborhood bistro just off the main street has seating for only 38 patrons, so reservations are essential on summer weekends. Neutral walls, white table linens, and simple but elegant china focus your attention on the artfully composed dishes of chef Champe Speidel, who owns the restaurant with his wife Lisa. The kitchen staff uses tweezers to arrange the petite greens on each plate. The meats, bacon, and sausage on the seasonal menu come from the owner's
own butcher shop. Appetizers include an excellent pan-seared foie gras.