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Five Crowns Restaurant Review: An English cottage exterior gives way to an interior with a newfound sense of vibrancy, brought about by brighter illumination, a lightened furniture scheme and an emphasis on the elegant patio. Starters include steak tartare and foie gras torchon with berry preserves. Crispy Jidori chicken and juicy grilled Salmon Creek pork chop are among the modern mains. Of course, the restaurant’s prime rib is offered with the traditional trimmings, as are winning takes on old-school classics like the beef steak Neptune with crab and asparagus. (Note: Former executive chef Steve Kling has moved on from his position.) A rotating assortment of desserts, lemon buttermilk steam cake to a dark chocolate soufflé, is prepared with care. The first-rate list of globally sourced wines is deep yet accessible. And as with any good old English building, a resident ghost reportedly stirs up trouble on the second floor.