Heart, passion, and skill-this inviting bistro embodies the spirit of its dedicated owners. Chef Alfonso Zhicay earned his stripes at some of New York's finest, including Blue Hill at Stone Barns; his daughter is the one-woman show behind the personal, warm service. In a cozy room with large glass windows, elegant (and often vegetable-driven) dishes comfort and surprise. The four-course prix-fixe is a remarkable value, perhaps beginning with a mushroom confit tart showcasing meaty strips of portobellos, mushroom purée, and truffle oil. Move on to savory pasta courses like orzo folded with seasonal vegetable ragout, topped with parmesan foam. Chocolate-hued braised short ribs sit among braised savoy cabbage, buttery potatoes, and a hit of citrus-horseradish.
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