"Though it’s billed as an American restaurant Sinclairs is full of surprises. Chef Ricky Gopeesingh, a native of Trinidad, amps up flavors, adding lemongrass, pineapple salsa, and chipotle aioli to his lump crab cakes; blueberry goat cheese, pesto vinaigrette, and asiago crostini to lemon basil shrimp; and serving tempura duck breast with farro medjool date risotto, asparagus and stone fruit bacon. There is also an emphasis on healthy fare — don’t miss out on the lunchtime earth grain bowls." - Beth Landman
