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The Abbey Restaurant Review: The Abbey is under the guidance of chef Virginia “Ginny” Wooters. Served on Wednesday evenings, her fried chicken, crisp and seasoned just so, brings people in for miles, while the shepherd’s pie uses duck confit instead of lamb or beef. The burger is dressed with bacon jam, caramelized onions and white cheddar and served on a toasted English muffin; consider, too, any of the fish dishes. Sunday brunch is becoming a tradition; the french toast is nearly bread pudding, or opt for the breakfast special, which reflects the whim of the chef.