FeaturesGreat food, Foodie magnet, Notable chef, Tasting menu
Like an eccentric dinner party in chef and co-owner Naomi Pomeroy’s exhibition kitchen, the dining area is comprised of twin communal tables, and there are two seatings per evening. Meals are prix fixe, either five-courses or six-courses (wine pairings optional), and there’s one nightly menu—no substitutions. Chef Pomeroy and her talented staff prepare exquisite meals using sustainable, farm-fresh ingredients: recent choices included lamb loin chop with nectarine salsa, duck-fat roasted potatoes, and French green beans; and a rustic duck liver pâté with a tangy Seville orange marmalade. The to-die-for desserts might include a rhubarb-caramel upside-down cake with strawberry-tarragon ice cream.