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THIS RESTAURANT IS CLOSED Arthur Clay's Restaurant Review: Arthur Clay’s is managed in the style of a French bistro: husband Stephen Scherrer in the kitchen, wife Kerry Scherrer operating the front of the house. But don’t go expecting frites and a salade Lyonnaise; this is modern American fare, taking influences from around the globe. And the combinations are somehow a little different than others around town. Sea bass with sticky rice and a Thai curry sauce might be one offering, perhaps next to a leg of duck confit served over greens with a light, tart vinaigrette. The storefront holds a tastefully low-key modern interior, with a rear dining room that tends to be pretty noisy on a weekend evening with everyone having a good time. Service has sharpened up nicely, and early in the week it’s even possible to show up without a reservation---sometimes.