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211 Clover Lane Restaurant Restaurant Review: As hard as it is to leave the comfortable, Continental bar at the front of the house, it’s worth the effort to land at a white-draped table in one of the bright dining rooms dotted with antiques so that you can order from chef Allen Heintzman’s carefully crafted, seasonal menu. (The fine print at the bottom forbids substitutions, but allergies are accommodated.) Among starters and salads are roasted red peppers stuffed with pine nuts and goat cheese, beef carpaccio with truffle oil, and sweet corn and tomato salad with tarragon vinaigrette. Scallops are served with assorted potatoes, red Russian kale and mushrooms. Trout, simply sautéed in white wine and butter, is a standout, as is any game that appears on the menu. Dessert usually features chocolate pot de crème and a selection of house-made sorbets and ice creams. Proprietor Andrew Smith and his experienced staff provide service and wine advice to match the food and atmosphere.