Description
Chef Carrie Nahabedian delivers an upscale experience minus the pomp, courtesy of a snazzy room, great service and a seasonal menu that reads like a who’s who in regional, sustainable foods. The season’s sweetest nectarines find their way into a ham-and-frisée salad and a honey-glazed duck-breast entrée; heirloom tomatoes flank roasted quail and organic Berkshire pork chops; and corn gets transformed into polenta topped with bacon or soup served with a grilled goat-cheese sandwich. Pastry chef Craig Harzewski gives berries their last stand in a blueberry-studded almond clafoutis and a sundae of sweet bing cherries and chocolate ice cream.