Bar open late Fri.-Sat.
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Century House Tavern Restaurant Review: Century House Tavern occupies a simple Victorian cottage built in 1894. Leaving his longtime executive chef post at Bacchanalia, chef Daniel Porubiansky, a protégé of Guenter Seeger, brought his skills to the suburbs. But he's no stranger to the area’s produce scene. His menu utilizes the primary materials of Yoder Family Farm in nearby Canton as well as those of local grits maven Liz Porter, for instance. Take a good look at the soups as starters; pickled fennel, finely diced, lent texture to a cream-based version. Small plates warrant attention as well, especially the jumbo asparagus with soft poached egg. Seared sea scallops come with braised artichokes, fava beans and English peas, all demonstrating a "just picked" flavor. Vegetarians will enjoy a carrot risotto, showcasing pickled and roasted colored baby carrots. Gluten-free options are available. Dessert could be flan surmounted by Georgia strawberry compote and candied orange zest. The short wine list presents distinctive offerings, among them a South African Chenin Blanc (MAN) and a substantial but not inelegant Shiraz from Schild in Australia's Barossa Valley.