Open late Fri.-Sat.
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Glasshalfull Restaurant Review: Launched as a tapas bar, Glasshalfull’s food 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 to his farm-to-table approach a distinctive European perspective that enhances a wide variety of area produce. We like to start with foie gras and chicken liver pâté with black cherries preserved in Cointreau, or the smoked fish “charcuterie” plate with red onion jam. Afterwards, try the beet, goat cheese and orange salad topped with a subtle anise vinaigrette. For a main course, consider the 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 field pea cassoulet and wilted escarole. Vegetarian choices include beet and kale lasagna and a seasonal risotto. To finish, the simple chocolate mousse cup with candied lemon and raspberry coulis or a balanced cheese plate with changing accompaniments and lavash top the charts. 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. Beer lovers will want to note the list of locally produced craft brews.