"At this modern French restaurant, servers flit from room to room on the top floor of a converted 115-year-old house delivering glasses of melon de Bourgogne and frilly rosettes of tête de moine cheese accompanied by honeyed hazelnuts. The restaurant’s stately-yet-homey rooms are the domain of chef Joel Stocks, formerly of fine dining destination Holdfast. Silky chicken liver mousse tartlets topped with raspberry saffron jam are baked in limited quantities, but make for a lovely sweet-savory open to the meal. The focal points of main dishes — light and airy pâte à choux-based Parisian gnocchi and proteins like duck confit and sturgeon — remain the same, but ingredients change on the plates seasonally, highlighting produce like chanterelles and caramelized fennel." - Eater Staff
