Executive chef/owner Chris Lanter’s beautifully appointed, utterly unpretentious fine-dining restaurant doesn’t disappoint, even after 28 years. While Lanter still works the line every night, his chef de cuisine, Nathan King, runs the show, turning out earthy yet refined dishes that meld classical French and Italian technique with local produce, meat, and other ingredients. Housemade pastas are a standout, like the fettucine with porcini, sweet corn, shallots, Chardonnay, lemon butter, and parsley. The wine list is stellar, and the bar is buzzing, as is the coveted courtyard seating.
Good to Know
Bar Menu, Full Bar, Outdoor Seating