THIS RESTAURANT IS CLOSED Quercibella Awards

THIS RESTAURANT IS CLOSED Quercibella Restaurant Review:

Take a chef who's cooked in renowned kitchens on both sides of the Atlantic and one edge of the Pacific. Team him with a co-owner who exudes warmth and understands hospitality. Bring aboard a Chief Farmer to supply fresh, organically grown produce. The trio could probably pack a big city restaurant. Instead, they're quietly turning a cramped, rustic barn into a foodie's nirvana in the proverbial middle of nowhere. Don't make the drive without reserving a table or a counter perch overlooking the open kitchen. Order a local brew or glass of wine from the short, thoughtfully assembled list. Then settle in to peruse the menu --- always peppered with chef Carl Rynecki's latest brainstorms --- while sharing corn and ricotta fritters with warm maple syrup. Flatbreads are Quercibella's specialty: they emerge from the wood-fired oven seared crisp and bubbling with wildly imaginative topping combinations that shift with the seasons. Although you can design your own pie with items that range from humanely raised meats to house-made vegan tofu-cashew "cheese," our advice is to trust the chef. We like the hearty intermarriage of shrimp, linguiça and smoked bacon, sprinkled with scallions and Marcona almonds. And you'll want to bring leftover fig, Gorgonzola, goat cheese, prosciutto and dried cherry flatbread home to enjoy cold for breakfast. Speaking of breakfast, "The Q" is building a following for its Sunday farm breakfast, too. Complimentary sorbet is the perfect light finish when pizza's been transformed into a satisfying meal.