THIS RESTAURANT IS CLOSED An American Place

THIS RESTAURANT IS CLOSED An American Place Restaurant Review:

Wherever Larry Forgione flies the banner of An American Place, it is sure to be a font of food celebrating the bounty of our nation's fields, forests and waters. The chef-proprietor has led the campaign to nurture links between small farmers and restaurateurs, creating a booming cottage industry in the process. This is the third location for An American Place in its 17-year history as a trailblazer. Situated inside The Benjamin hotel, An American Place is a pleasant wood-paneled dining room with today's almost ubiquitous open kitchen. Executive chef Richard D'Orazi prepares dishes inspired by Forgione and, of course, utilizing the resources and spotlighting the cooking styles of various regions of the country. Lunch offers appetizers like warm roasted beet and quince salad while fish options include a pan-seared filet of mahi mahi with roasted lobster jus, Santa Barbara olives and artichoke and rosemary whipped potatoes. Begin dinner with Ipswich-style Maine clams, crispy fried and served with fresh tomato-basil tartar sauce. Follow with roast Adirondack duck breast with chanterelles, dried cranberries and wild rice sauce or the traditional cedar-planked Atlantic salmon with spicy sweet potato corn pudding, local greens and toasted pumpkin seed vinaigrette. Don't miss the truly satisfying double chocolate pudding, sure to recall childhood memories. The sizable wine list is also all-American, and the attention to tables is on the mark.