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"With warm ochre walls and homey bookcases full of dried bouquets and books, I find Leeward to be the archetype of a mom-and-pop-gone-perfectionist restaurant: beyond lovely dishes like Maine scallop crudo with ginger and grapefruit and chicken liver mousse with bacon and chokeberry mostarda, it’s the handmade pastas that steal the show—shapes and textures made to showcase ultra-fresh local ingredients, exemplified by a pine nut–studded tagliatelle with bright pea-tendril and mint pesto and salty ricotta salata." - Alexandra Hall