This exciting restaurant, dressed with bright whites, leafy plants and flaunting a vibe that can only be described as rustic-industrial-Euro chic, is where seasoned Chef Greg Baxtrom is laying his hat these days. A few advantageous counter stools offer a view of the kitchen and its myriad ingredients, many of which hail from the backyard. The resulting food is so thoughtful and elegant that you can't help but wish this gem lived just around your corner. Kick things off with crunchy crawfish boil crackers or a Long Island fluke crudo paired with spring peas, a riot of herbs and lemon. Dave's Trout, a silky, skin-on fillet served in a delicate mushroom consommé with micro greens, sea salt and herb-infused oil, is an excellent next step.
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