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THIS RESTAURANT IS CLOSED Melange Restaurant Review: Mélange seems to have laid to rest the curse that haunted its space, home to three other restaurants in less than a decade. Polished, gleaming, elegant and spare, Mélange caters to those searching for thoughtful fare served with grace and style. We hadnt known chef Scott Lenhart (ex-Ithaca and Dux) could cook this creatively. Tapas in the restaurant bar are a good way to begin a visit, martini in hand: steamed black mussels with cilantro and red pepper; seared tuna with citrus vinaigrette and cucumber sorbet; shaved melon salad with tomatoes and garlic-chive vinaigrette. Based on available produce, all soups at Mélange are good, or try the charlotte of seasonal mushrooms or the crab and garlic ravioli with roasted pepper and citron beurre blanc. Lenhart caramelizes a fillet of escolar and serves it with roasted garlic potatoes and an intense Syrah beurre blanc; for red meat, order the roasted lamb rib-eye, enhanced with a combination of goat cheese, marjoram and a dazzling Zinfandel reduction. Desserts are rich and sumptuous; for instance, try the coffee bean crème brûlée or the chocolate mousse timbale accented with small vertical spears of caramel. The wine list, which has doubled in size since the restaurant opened, is one of the best in town.