Housed on the first two floors of a 1907 Victorian mansion, this University City restaurant is well-loved for its BYOB policy and its ever-changing menu of creative New American cuisine. Inside, the restaurant is divided into multiple rooms with high ceilings, a fireplace, and an antique oven used to store wine glasses. Employing molecular gastronomy techniques, local chef Robert Halpern crafts innovative dishes, accompanied by a seemingly endless parade of amuses-bouches and petits fours. Options may include squash soup with thyme foam, squab with chocolate foie gras ragoût, and for dessert, basil crème brûlée.
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From Food & Wine , JUN 2007
I went to a BYOB called Marigold Kitchen and was amazed at the connection between co-owner Michael Solomonov (also ex-Vetri) and his...MORE
From Food & Wine , MAR 2005
At this ambitious BYOB, chef Steve Cook serves gutsy, refined dishes—like coffee-braised lamb with chestnut puree—in a pale...MORE
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