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The Left Bank Restaurant Review: Set off by attractive décor and an intimate interior --- just sixty seats --- this Sanderling restaurant reaches beyond the Carolina Coast and out to Europe for inspiration. Chef de cuisine Travis Lee Robinson offers two options for the evening repast, both created from sustainable, organic, artisanal and local ingredients. A five-course tasting menu could present a trio of pork with whipped cornbread, bourbon-maple poached foie gras or wild sockeye salmon cippolini. The à la carte menu may feature chef selections like miso-glazed quail, a 48-hour short rib, several "simply grilled" proteins, halibut and North Carolina tuna, all highlighted by seasonal accompaniments. Desserts have included house-made sorbets, lemon meringue "pie" or a selection of artisanal cheeses that changes nightly. The wine list stands at the ready to highlight the chef's tasting menu or for personal selections that will enhance your entire meal.