Restaurant Guide 2009

Come here because you’re serious about dinner. They will ask you how you like your pork cooked. They’ll give you hot bread (who does that anymore?) and more silverware than you’ll know what to do with. Preparations and presentations are impeccable: The succotash upon which your luscious, ultra-fresh diver scallops rest is as delicious and attention-grabbing as the main event. Both the wine and cocktails are worthy of the food (except for maybe the “Obligatory Pink Vodka Drink”—see? They have a sense of humor, too). Don’t come here if you’re looking for a happening scene. The out-of-the-way location screens the loudmouth idiots, making for a peaceful dining experience—be sure you like your dining companion, because there’s not much in the way of distraction.
Order this: The juiciest pork chop ever on heavenly milked-corn polenta.
Best value: $5 for housemade seasonal ice cream.
I’ll pass: The milk chocolate panna cotta is on the stiff side.