Description
Chef-owner Colin Alevras changes the menu daily, marrying unusual combinations of top-quality, market-driven ingredients. A chilled pear soup is buttressed by fennel and black pepper, and a pork rib chop has the consistency of prime rib and comes with porcini mushrooms so rich they could pass for foie gras. The vast wine list is dominated by unusual regional American offerings; a dozen or so are offered by the glass.