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Barrington's Restaurant Restaurant Review: Year after year Barrington’s hosts patrons who pack all 40 seats in chef-owner Bruce Moffett’s restaurant. The menu changes every few months to highlight the season’s best; one might encounter North Carolina flounder with smoked ricotta, or lobster ravioli and winter root vegetables. Root vegetables appear again in a traditional potpie made with organic braised rabbit. Pastas are tempting, too, especially the handmade gnocchi with organic veal and porcini mushrooms. Devote some attention as well to desserts like chocolate pudding cake or the butternut squash skillet cake, which hits another Southern note. 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.