Description
What a stupid name for a restaurant! Why not slap on a subtitle: Where the witty and sophisticated meet to eat? OK, now that we've got that rant off our chest, there are quite a few things to like about this hotel dining room. First, there's the high-tech water filtration system that cuts down on waste caused by dumpsters full of empty Evian bottles. Then, there's chef Brent Martin's farm-to-table menu. It's stuffed with local gems such as Salumi cured meats, veggies from Tonnemaker's and Dungeness crab cakes. Here's what really separates this restaurant from its upscale competitors: portion size. Diners are able to order a small or regular size portions of many dishes. Now, that's quite urbane.
