Cuisines:
American/New American
The food served in this inviting Southeast dining room is sure to satisfy any hunger for both sustenance and sophistication. Variations on classic Mediterranean dishes are rendered successfully, such as a tagine spiked with currants and served over a bed of fluffy couscous, or a velvety daube à la Provençale—beef that’s been braised for hours in red wine and served in its own juices—alongside rich fried polenta, or a crock of Greek-inspired roasted shrimp, tomatoes, and feta spiked with just the right amount of ouzo. The atmosphere is equally soothing. A fiery, blue-tiled pizza oven beckons from behind the dark wooden chef’s counter, as do cozy banquettes and a bustling bar. And the soft murmur of diners’ conversations floating up to the soaring rafters offers calming, but not distracting, background noise for those quieter moments between bites.
Updated 08/16/2012
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