Interior designer Thomas Schoos transformed this former German eatery into a trendy restaurant. From the main dining room with its ambient lighting and elaborate mirrors, to the private rooms and outdoor patio's heat lamps and simple woodwork, the restaurant offers a warm, eclectic atmosphere. The menu—a blend of American and International fare—utilizes local, organic ingredients from nearby farmers markets. Creations include broiled black cod with honey mustard glaze, lamb burger sliders, and apple brioche bread pudding. Regional wines and fine spirits dominate the choices from the full bar.
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