Claire Smith’s Heights offering continues to delight with imaginative fare. Recently we shared a couple of great appetizers: wildly shaped zucchini squash fritters served with sumac yogurt and grilled, nicely spicy eggplant topped with colorful pomegranate seeds and pistachios (with flatbread for dipping). No complaints with either, nor with the lovely roasted squash spiked with chiles, hazelnuts, and mascarpone. A sky-high bacon cheeseburger with fries satisfied one of us, while another went for the bavette (think flank) steak with small roasted potatoes, shishito peppers, onions, bordelaise, and chimichurri. And what an interesting blend of sweet and bitter in the brussels sprouts paired with burrata, pine nuts, and honey. Who knew? Reservations are a good idea.
Cuisine: New American