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Barrington's Restaurant Restaurant Review: Barrington’s cozy bistro setting consistently packs all 40 seats to enjoy chef-owner Bruce Moffett’s seasonal menus. Moffett likes to use root vegetables, which appear in a traditional potpie made with organic braised rabbit, one of his signature dishes. Pan-seared flounder and swordfish benefit from thoughtfully chosen vegetable accompaniments, with broccoli rabe and white beans dressing up the latter, while the former gets its lift from a wild mushroom risotto. Pastas are tempting, too, especially the handmade gnocchi with organic veal and porcini mushrooms. Devote some attention as well to such desserts as the sweet corn cheesecake with a cornbread cookie crust. 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 around the globe, including New Zealand, Chile, Italy and France. The more intriguing choices are categorized as "Other Interesting Wines."