Cuisine:

• American
• Contemporary
• Others

Steve and Rocky's Description:
Dated menus are printed daily---always an indicator of a kitchen that strives to be much more than routine. A tasting of three soups---served in demitasse-size cups on a triple saucer---includes two ever-changing choices as well as the house mushroom (called Chef Milos' mushroom in deference to the chef who taught Steve Allen, the on-site chef and co-proprietor, his tricks). The idea here is that people want fine food, but want it served in a comfortably unpretentious atmosphere. To that end, this vibrant magenta, lime green and teal blue dining room with Japanese kites strung overhead and high-gloss green tables succeeds. Typical dishes include spice-rubbed pork loin with apple cider-mustard glaze and roast duck with wild rice, lentils and bacon. But know before you go: seafood selections outnumber meat choices on most evenings. Lunch sandwiches and salads include chicken salad on sourdough rye and a clever house Caesar with crisscrossed romaine on a white plate surrounded by heaps of roasted garlic, pepper, tapenade and a crouton spread with cheese. Be sure to at least consider the lunch and dinner buffets. Breads and desserts, all made in-house, include a made-to-order flourless chocolate ganache cake. A number of premium wines are available by the glass as well as the bottle.


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