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Barrington's Restaurant Restaurant Review: Upscale Barrington’s cozy bistro setting consistently packs all 40 seats for chef-owner Bruce Moffett’s seasonal menus. Moffett employs root vegetables, which appear in a traditional potpie made with organic braised rabbit, one of his signature dishes. Diners also relish such offerings as pan-seared swordfish or grilled North Carolina trout, which benefit from thoughtfully chosen vegetable accompaniments. Pastas are tempting, especially the handmade gnocchi with organic veal and porcini mushrooms. There are light, fresh dessert options, or go for the S'mores crème brûlée, served with cornbread cookie crust, a house-made caramel popcorn and a chocolate-hazelnut sauce. Ruled by American selections, chiefly from the widely recognized big-name producers, the wine list presents standards from California and the occasional label from other regions, including New Zealand, Germany and France. The more intriguing choices are categorized as "Other Interesting Wines."