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THIS RESTAURANT IS CLOSED Home Restaurant & Bar Restaurant Review: Owner Tom Catherall initially turned over this re-concepted restaurant to Richard Blais and team, then left his chef de cuisine, Jeff Wright, to continue the Blais culinary tricks tradition, such as utilizing nitrogen. But now all that's gone. A steady stream of ever-changing chefs has implemented a farm-to-table Southern-style menu that focuses on comfort fare. Look for braised short ribs, some eclectic touches (“Andalous” gazpacho), and that seemingly ubiquitous hot chili seafood, with perhaps bread pudding for dessert. Today’s Home is far removed from its inception concept.