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"I find Davenport’s food sublime: Chef Kevin Gibson showcases flawless, unfussy technique in dishes like fried crab balls with lemongrass, ginger, chili, and sesame-cabbage slaw; a radicchio salad with apple, walnuts, and frico; eggplant involtini; and lamb belly pinwheels with fregola and tzatziki. The bottle list will thrill wine nerds with everything from cult Champagnes to Loire discoveries and smaller Oregon producers, and the whole operation feels sophisticated but effortlessly approachable." - Hannah Wallace