The sunny wraparound porch in this 18th-century house lures people to this eatery, but it's the inventive menu that keeps them coming back. Fried chicken breasts are topped with poblano peppers and mozzarella, and duck confit is served with caramelized pecans and goat cheese, topped with fried shoestring onions, and dressed with port-wine vinaigrette. No wonder there are lines—especially at lunch —out the door. Chef John Zucker, who got his start at Spago in Beverly
Hills, goes heavy on the starches, and his flavorful whipped potatoes are made with real cream. Meat dishes are laced with sauces featuring green peppercorns, port wine, pear sherry, chipotle peppers, and horseradish cream. The four-cheese mac is a big favorite.