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Barrington's Restaurant Restaurant Review: With its cozy bistro setting, Barrington’s consistently packs all 40 seats to enjoy chef-owner Bruce Moffett’s seasonal menus. One might encounter North Carolina striped bass with farro, grilled onion and turnip succotash, shaved vegetables, Maine lobster and herb pistou. Moffett likes to use root vegetables, which appear again in a traditional potpie made with organic braised rabbit. And for a game dish, there's coffee-rubbed venison with a parsnip gratin. Pastas are tempting, too, especially the handmade gnocchi with organic veal and porcini mushrooms. Devote some attention as well to such desserts as apricot and lavender upside-down cake. Ruled by American selections, chiefly from the widely recognized big-name producers, the wine list presents solid offerings from California and regions around the globe.