Set along Main Street, this industrial-chic retreat flaunts a rather iconic setting by the waterfront. Dark wood dominates the light-filled interior, amid metal accents and walls that sprout greenery to soften the room. The cooking may have a farm-to-table focus, but a contemporary tilt is clear in everything that emerges from this bustling open kitchen. Heirloom carrots make for a beautiful composition here as they are served warm and topped with freekeh as well as black and white sesame seeds for a pop of color and great texture. Then shatteringly crisp fillets of Atlantic cod served with potato wedges and creamy tartar make Chef Laurent Kalkotour's European influences abundantly clear. Carrot cake with passion fruit sorbet is deservedly popular.
- MICHELIN guide inspectors