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Jasper's Restaurant Review: Chef Kent Rathbun describes his venture as a modern al fresco gourmet backyard restaurant. Build an outdoor entertainment area with grills, a wood-burning pizza oven, refrigerators, a wine cellar and a no-mow yard and perhaps you, too, could be the consummate outdoor cook. The menu borrows from all parts of the world, turning out everything from Southern-inspired bourbon-creamed corn fritters and a California-dreaming wood oven-fired pizza to focaccia smothered with a trio of cheeses pelted with caramelized shallots and portobello mushrooms. At lunch, fancy cheeseburgers, sandwiches and a French dip, along with panini, grace the menu. The Texas peach barbecued pork loin, grilled-to-order and served with a tangy peach barbecue sauce, creamed corn and twice-baked potato, is a must, while the salt-crusted prime rib has earned top billing in the hearts of carnivores. For dessert, try the piping hot deep-dish Dutch apple pie, delivered in a cast-iron skillet, and drowning in a rum toffee sauce. The four course chef’s tasting menu with optional wine pairings, available Sunday through Thursday, is an attractive value-priced option for those eager to try a bit of the best of everything.