This newly opened, honey-toned dining room with overstuffed banquettes serves Asian- and Southern-accented fare along with $10 flutes of Tattinger Champagne. The best plates are the indulgent ones: a cider-brined pork chop, sweet sea scallops set atop rich Asiago grits, cinnamon-sugar-dusted doughnut holes, and house-made peanut-butter ice cream.
-March, 2008
Share
