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Dinette Restaurant Review: A neon sign spelling out “Dinette” gleams through floor-to-ceiling windows, beckoning hungry diners into the sleek but cozy interior of this tiny restaurant. Bright orange plastic chairs and polished stainless steel strike the appropriate contemporary design note. The wine bar features a weekly-changing list of 20 labels, available by the glass or bottle. And the well-edited menu reflects chef-owner Sonja Finn’s focus on doing a few things well. In many ways the operation is a model for our times --- local, seasonal, organic, sustainable, casual fine dining. The energy-efficient equipment couples with a recycling plan. A rooftop garden, complete with two fig trees, shaves off carbon miles for the restaurant's tomatoes, herbs, peppers and arugula. The menu may seem simple --- appetizers, salads, soups, small plates and pizzas. But what panache fresh and tasty ingredients, in unique combinations, deliver. Caramelized fennel elevates soup. Crisp thin-crusts support pizza toppings such as broccoli greens, with ricotta, spicy Italian sausage, fresh mozzarella and tomato. Beef carpaccio blossoms with shaved pecorino, radicchio, hazelnuts and sherry vinegar. Understated, comforting desserts --- chocolate pots de crème, Arborio rice pudding --- finish the meal.