The laid-back dining room is one reason to come to this cheery yellow house, but another is the inventive menu. Fried chicken breasts are topped with poblano peppers and mozzarella, and the duck confit is served with carmelized pecans and goat cheese, topped with fried shoestring onions, and dressed with port-wine vingagrette. Chef John Zucker likes to go heavy on the starches, and his flavorful whipped potates are made with heavy cream. Meat dishes come with sauces made with green peppercorns, port wine, pear sherry, chipotle peppers, and horseradish.
Posted by Geeker from Tennessee on 6/15/08
Before even being seated three other diners had recommended the angus burger. How could one refuse? The burger was the "best in town" as advised. Accompanying Asian coleslaw was excellent. Service top notch. A bit crowded and loud at lunch but the fabulous prices offset the inconvenience.
Visit the Travel Talk forums for help on planning your trip >>