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THIS RESTAURANT IS CLOSED Methode Bistro Restaurant Review: Chef Matt McLinn tries to accomplish a lot with a menu ranging from Mediterranean, to California cuisine, to tastes of France, to a smattering of Spain. When dishes work, they’re terrific (hearty pecan wood-roasted mussels, clams and chorizo in a buttery wine broth, for example). When they don’t, they’re confusing (an appetizer of croissant-wrapped Camembert capped with strawberry relish and syrup is more like dessert). Ordering a choreographed three-course meal can get complicated, too, with a wild mix of starters that seem more like entrées and vice-versa, plus a confusing toss-in of tapas scattered about. So either just graze and nibble on a variety of tastes, or stick to single, familiar plates (simple chicken breast is delightful, with lemon-thyme pears, roasted fennel and crisp sugar snap peas).