THIS RESTAURANT IS CLOSED Karuchie

THIS RESTAURANT IS CLOSED Karuchie Restaurant Review:

Karuchie’s characters in Japanese mean “wise gamble,” and chef-owner Chris Thorn chose the name to pay homage to the inspiration he’s drawn from Japanese culture. The room itself is rather bland beige with brown tile floors. Some Asian influences appear on the menu---think soy glazed edamame---but mainly the food is fresh market bistro-style cooking geared toward North American tastes. The $40, four-course, prix-fixe menu is a real deal, especially if you opt to add wine pairings for an additional $20. It begins with the chef’s choice of appetizers---perhaps a small shooter glass of seasonal soup, a slice of pork loin two ways, pickled pear on arugula, beet salad and whatever else the kitchen has cooked up that day. Mains are generous in portion, skillfully cooked and often with just a slight twist. Pan-seared sea bass comes in a chorizo-flavored broth; juicy Cornish hen is placed on top of grilled ratatouille with lemon oil and olives. Wine pairings are inventive and pan world---maybe a Hungarian sparkler to begin, a Canadian Pinot Gris, a southern French red and a sweet Muscat to finish. Desserts by pastry chef Lisa Root have traditional leanings. Look for the poached pear in red wine or strawberry shortcake.