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Nectar Restaurant Review: Chef-partner Patrick Feury works his magic at Nectar, an attractive spot designed by the Rockwell Group of New York. Start with an array of dim sum, such as the chicken curry pot stickers and crab and prawn dumplings. The menu, organized by sea, land and spicy, ranges from the winning Amish chicken and shrimp stir-fried in a zesty lemon-basil sauce to grilled wild salmon with spring vegetables, and an ultra-rich poached lobster and scallop dish accented with lobster bisque. Feury sources local and seasonal ingredients whenever possible, with herbs coming from the restaurant's own garden. Also in the kitchen is Kenny Huang, a partner who brings his Cantonese heritage to the table. Choose a libation from the inventive cocktail list, or the wine list compiled to complement Asian flavors. Desserts are American --- try the mini hot donuts with cinnamon sugar and three sauces, or the peach pie.