Chef Chrysa is apparently known for using fresh, seasonal ingredients, locally grown when possible. Her pride in her menu and creativity with those ingredients shines at this little restaurant. 6 of us ate there for the first time on Friday night and every selection was better tan the next. A seasonal salad of nectarines, grilled corn and cheese was amazing. Everyone raved about it. The stuffed squash blossoms were outstanding and crispy. Blossoms rarely stay crispy after preb, but dredging them in Panko was apparently the trick. Delish gnocci as an appetizer met with raves too. Two of our party had the lamb and were blown away--both are seasoned lamb eaters so they know their stuff. 2 had the pasta with crab and fresh lemon--that was the winner of the evening. Bites went round the table and all agreed it was wonderful. We also sampled a steak and braised port short ribs--both up to par with the rest of the impressive menu. The wind list was extensive and our server knowledgeble on it and the menu. Deserts were fab as well. Chocolate cake with cinamon ice cream was really good. I had the pineapple upsidedown care and it was the best I have ever had. our coffee snobs were pleased as well. Good coffee and great expresso. All round a wonderful visit. Will definately go again. A little pricy for everyday, but great for special occasions.
Pros: Great food and wonderful, knowledgeble service
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