A large old tavern with cathedral ceilings houses this popular bistro, where chef-owner Thomas Vinolus draws culinary inspiration from the Mediterranean. The menu changes seasonally, but regular highlights include the pan-seared sand dabs (a species of flounder), seafood puttanesca (pasta with a spicy sauce of garlic, tomatoes, anchovies, and olives), and grilled lamb tenderloin. The decadent chocolate desserts are not to be missed. You can order many of the entrées in small or regular portions. Lunch is available to go from the express counter.
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