Four of us shared plates, sometimes grudgingly, at this wildly popular restaurant by chef-owner Ryan Lachaine. Favorite starters from the “cold” side of the menu: steak tartare (juicy beef with shaved radishes, Dijon mustard, capers, and cured egg yolk, topped with pretty micro-greens) and yellowfin tuna crudo (glossy fish resting on wafer-thin apple slices with a coconut-and-garlic vinaigrette). One of our “hot” shareables proved a beauty to behold and even better to eat: mushroom empanadas, enriched with mascarpone, thyme, and lemon and topped with a savory chimichurri. The other one, tempura cauliflower, was less interesting. A lovely red snapper with pea coulis, mushrooms, sugar snap peas, onion, and, of all things, potato chips made a lighter option than either the hefty hanger steak atop potato and cheddar pierogi or the equally rich maple pork loin on golden sweet potato puree studded with pieces of pear. All in all, a meal to remember.
Cuisine: New American