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The Grove Artisan Kitchen Restaurant Review: Executive chef Robert Nyerick creates a seasonal menu with a commitment to using local ingredients; its vaguely Mediterranean theme keeps dishes interesting but never intimidating. Ahi tartare with avocado, preserved lemons and a touch of chili oil is particularly piquant, and the organic golden tomato gazpacho is a signature item. Kurobuta pork tenderloin saltimbocca with herb polenta has an earthy solidity, while salmon pot-au-feu is enhanced with a preserved lemon reduction, which should tempt more capricious appetites. Aside from the usual “two eggs any style,” you’ll find some intriguing morning meals including an omelet where Maine lobster is paired with asparagus, wild mushrooms and crème fraîche. An Italian-style eggs Benedict replaces Canadian bacon and the more common English muffin with prosciutto and rosemary ciabatta.