Wood paneling, muted lighting, and well-spaced tables make for a calming and elegant dining experience in this restored 1879 historic house. The menu, which changes monthly, has a regional flavor; the food is best intricately styled so that colors, textures, and tastes fuse. For an entrée you might order pan-roasted sea scallops served with grits and applewood-smoked bacon, or five-spiced duck confit with green lentils and orzo. A brick tavern on the lower level has a less-expensive menu that includes spare ribs and grilled trout.
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