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"You’ll dine at the water’s edge, on the terrace of a warehouse built in the early 1700s, at the Barrelhouse. Your chef grew up here, traveled the world, then returned to fuse comforting local cuisine with Peruvian, Japanese, and Indian influences (but kept classics like lobster bisque, filet mignon, and crème brûlée pure). The ambience is rustic and relaxed, without a whiff of the tension food done this well sometimes generates." - Jeannette Cooperman