Description
Hip redo of a space that once housed a KFC, but you'd never know it. Now the wooden booths are designed for comfort. The brief, seasonal New American menu evolves weekly, but we loved a lush dish of lobster in a corn sauce studded with fresh peas; gently cooked sea bass with corn, cherry tomatoes, and saffron and beet purée; and a modern take on stroganoff, with gnocchi. Desserts include beignets and a "pot brownie" (the pot refers to the lidded individual casserole it's cooked in). Don't miss the fresh-baked pull-apart rolls, served with honey butter.
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