Despite its unassuming strip mall location, this New American restaurant is often lauded as one of the best in the city. The dining room is intimate and understated, with about 15 white-clothed tables and windows screened with Japanese washi (rice paper). Le Cirque alum Mark Paul and co-chef Stewart Scruggs alter the menu daily to showcase the freshest available ingredients, with possible dishes including seared foie gras on almond torte with pomegranate reduction, and red snapper with broccoli and grapefruit brown butter. The adjacent bar serves an ever-evolving selection of international wines, with approximately 50 available by the glass.
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From Food & Wine , JUL 2008
The disks of caramelized fennel under sautéed sweetbreads seemed just what fennel was put on earth for...MORE
From Food & Wine , MAR 2003
Chef Stewart Scruggs and pastry chef Mark Paul are loyal to local products, and they're clever too. The menu might make you think you're in Berkeley, California—but for the goat cheese from Dripping Springs, Texas....MORE
From the From the May 2008 Food & Wine Go List
Red velvet, gold-leaf urns and long white tablecloths that hit the floor decorate the glamorous dining room of this Michelin-starred restaurant at the luxe Wynn Las Vegas. For his sophisticated dishes, chef Richard Chen references classical regional cooking styles from all over China.
We loved: Wok-fried Singaporean-style chile crabs; Sichuan-style pork belly with chile-pepper reduction.
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