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"Set in an easy‑to‑miss Mid‑City cottage, I found Chef Sue Zemanick’s elegant oasis with a tightly edited menu focused on seafood and French techniques—perfectly seared scallops served in a scallop shell with Thai chile‑lime butter and watermelon radish make for a refreshing opener, tilefish arrives on Swiss chard with sweet potatoes and beach mushrooms in beurre blanc, and the warm peach cake with vanilla yogurt sauce is a satisfying finish." - The MICHELIN Guide