Chef Patti Jackson can almost always be found in her kitchen—and that’s the first sign you’re in for a treat at this bijou of a restaurant, where her exceptional Mid-Atlantic fare is the name of the game. This kitchen boasts deep ties to some of the tri-state area’s most beloved farms, orchards, and fisheries, adding quality and authenticity to every dish. The prix-fixe menu offers diners a handful of appetizers to share, including Jackson’s famous pretzel roll, followed by a first course and entrée. The starting lineup might feature creamy chestnut soup; golden crab cake paired with purslane and Hollandaise; or green tomato pie with molasses and brown sugar. Pillowy farmer’s cheese dumplings tossed with apple schnitz, ham, and Brussels sprouts could be next. And to follow, a fragrant porchetta paired with cider-braised root vegetables and spinach. Dessert, always a delicious affair, is usually hand-delivered by Jackson herself. The space is small and polished, with flowers sitting pretty on the tables and vivid photographs brightening steely sea-foam walls. If a relaxed, abbreviated tour of the menu is more your speed, head next door to the Tavern for impressive à la carte options.
- MICHELIN guide inspectors