New American Cuisine | Seasonal New England Ingredients | French Technique | Classic Cocktails | Relaxed Atmosphere

Sample Menu

• First course: seared gnocchi with oxtail ragu and parmesan cream
• Main course: duck with pomegranate, yogurt, and confit dumpling
• Dessert: brown-butter-chocolate pavé with coconut and orange
• Cocktail: Ephraim’s Folly with gin, concord grape, lime, and lavender

  Culinary Credentials

  • Ian Calhoun (owner/general manager): graduated from Le Cordon Bleu cooking school in Paris and managed the Rainbow Room in New York
  • Vincent Vela (owner/maitre d’): served as fromagier at L’Escalier and worked with Thomas Keller at Per Se and Tom Colicchio at Craft
  • Carolyn Johnson (chef): former chef-de-cuisine at Rialto Restaurant

    When to Go: There's a five-course tasting menu Thursday through Saturday from 5:45 p.m. to 8:30 p.m. Though guests don’t know what the dishes will be in advance, the menu always features unique ingredients and preparations. Be sure to make reservations since this experience is limited to only 24 diners per week.

    
    
    
    
    

    Inside Tip: If you’re a fan of classic cocktails, try a gin and tonic—the tonic is made in-house with quinine powder.