Open late Fri.-Sat.
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Glasshalfull Restaurant Review: Originally a tapas bar, Glasshalfull offered food that was so appealing, its patrons lobbied for larger portions. Now the handsomely designed restaurant offers a full lunch and dinner menu, re-envisioned by chef Marshall Smith. Trained in Savoie, France, Smith brings a European perspective that enhances his farm-to-table approach to cooking as he showcases the wide variety of area produce. We like to start with a plate of foie gras and chicken liver pâté with black cherries preserved in Cointreau, and the smoked fish “charcuterie” plate with red onion jam, followed by a beet, goat cheese and orange salad topped with a subtle anise vinaigrette or the farmers market gazpacho. The third course may be pan-seared scallops with sweet potato purée and pecan brown butter; Angus skirt steak with steak fries and roasted shallot butter; or duck confit with garlic tomato compote. To finish up, try the simple chocolate pot de crème with a splash of rosewater or a mint panna cotta with hibiscus glaze. Bottles from some of the world’s most interesting vineyards make up the wine list, and most are available for tasting in either three- or five-ounce pours. The adjacent wine boutique and bar is the spot for tasting wines and for private events.