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THIS RESTAURANT IS CLOSED Fourchette 110 Restaurant Review: Formerly French, this Main Line spot now has a more modern American thrust. It retains some of its gracious feel in the handsome Palladian windows and welcoming staircase. Basic dishes like assorted oysters appear, and a fricassee of escargots with crème fraîche shares space with a special mini-goat cheese tart. Chilean sea bass gets homespun braised cabbage and sweet potatoes on the side, but the veal chop is abetted by a potato gratin. Desserts can be mocha praline torte or chocolate genoise. The jury is still out on whether this transition will be successful.