Cru Café Review
The sunny wraparound porch in this 18th-century house lures people to lunch here, but it's the inventive menu that keeps them coming back. Fried chicken breasts are topped with poblano peppers and mozzarella, and the duck confit is served with caramelized pecans and goat cheese, topped with fried shoestring onions, and dressed with port-wine vinaigrette. Chef John Zucker likes to go heavy on the starches, and his flavorful whipped potatoes are made with cream. Meat dishes are laced with sauces featuring green peppercorns, port wine, pear sherry, chipotle peppers, and horseradish cream. The four-cheese mac is another favorite.