Forsythia
Well traveled and well trained, award-winning chef Christopher Kearse presents his unique take on French cuisine at the modern Forsythia. Start with shareable canapés, like fresh local oysters and pickled deviled eggs, before digging into small plates, pastas, and shareable mains (try the trout grenobloise or rabbit with foie gras for two) that split the difference between edgy and accessible. The space is decorated with a sophisticated, somewhat tropical feel; the long, narrow barroom, which leads to the intimate dining room and open kitchen in the rear, is an excellent stop-in for a quick cocktail or snack.