Chef Brian Leth has been at the helm of this delicious restaurant for a while now. Donning a pale palette with marble surfaces and an open kitchen, Faun is warm, intimate and tranquil, complete with a long bar for socializing and the kind of charming backyard diners clamor for on warm days. The kitchen turns out a wonderful, well-priced prix-fixe, where for $60 a pop, diners can dig into three ample courses. Begin with crisp marrow "arancini" poised atop a fava bean pureé and coddled with trout roe. Homemade pastas like the cresta di gallo nero may look dark but sports a light and saline tomato sauce studded with seafood and capers. For dessert, a soft vanilla bean-panna cotta is served with a crunchy pumpkin-seed cracker for perfect symmetry and flavor.
- MICHELIN guide inspectors