Cuisines:
Continental
Out of a throwback setting—an oaky Victorian decorated with mason jars of grain—comes food so throwback it's stylish again. Local, seasonal, sustainable guru Seth Caswell extemporizes gloriously on the fresh bounty of boutique farmers—barely seared tuna with colorful, candy-sweet diced beets and swirls of sunchoke puree, wild nettle pappardelle pasta with braised rabbit and spring vegetables, whatever else is in season that nanosecond—and if all is not consistently executed to perfection, such is the price of soaring creativity. Servers are well-informed; desserts, particularly the fruity ones, can be stunning.
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Updated 05/28/2013
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