Fodor's Expert Review Cru Café

The sunny wraparound porch in an 18th-century house lures people to this eatery from lauded local chef John Zucker, 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, goat cheese, and fried shoestring onions. Meat dishes are laced with sauces featuring green peppercorns, port wine, pear sherry, chipotle peppers, and horseradish cream.