The Scene
During warmer months, an expansive deck lets diners relax away from the city's hubbub, shaded by an ancient walnut tree. The intimate dining room is decorated with artwork from a neighboring gallery.
The Food
Though the ambience is always pleasant, the cuisine is the star of the show. The spring and summer menu includes selections like pan-seared duck breast in sweet-and-sour demi-glace and a grilled strip steak wrapped in applewood-smoked bacon. In the fall and winter, notable entrees like grilled venison tenderloin with port-wine blueberry sauce and lamb shank braised in Guinness top the menu. All desserts are made in-house, and like the entrees, many are seasonal. Try the fudgey B-52: white, milk and semi-sweet chocolate layers spiked with Baily's Irish Cream, Kahlua and Grand Marnier.