"Restaurants five times as large wish they could do what One MICHELIN Star Clover Hill does from its postage-stamp of a kitchen. Chef Charlie Mitchell cooks with irresistible suaveness and confidence, making the most out of top-rate ingredients, delicious sauces and thoughtful combinations. From Long Island fluke ceviche jolted with lime zest and sweet melon to Peekytoe crab salad wrapped in corn gelée and set in a pool of warm, silky corn velouté, expect to find vibrant, seasonal eating that never once feels fussy or onerous." - Sophie Friedman
