"The emphasis for this menu always has been on seasonal ingredients and world flavors, and while it's refined, it can be downright playful."
"Dishes come and go, depending on the season. Lobster potpie is extravagant and comforting at once. Meat eaters aren't forgotten here; the veal cutlet with Marsala demi-glace is a pleasure."
"I find chef-owner Andrew Tenaglia's dinners an extraordinary value; well-crafted entrées include salad or soup."
"Chef-owner Peter Sandroni's casual tapas bar has made itself easy to love by looking around the world for its international menu while incorporating ingredients from close to home."
"Bone-in ribeye boasted deep, beefy flavor and a sturdy crust; salmon fillet embellished with nuggets of salmon pancetta, snap pea-red pepper-couscous salad, and dill-mascarpone sauce ties it together."
"The rustic French food is a delight, with openers such as changing charcuterie like intensely rich duck rillettes, and coquille St. Jacques, the scallops sweet among artichoke, fennel and olives."