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THIS RESTAURANT IS CLOSED Palatte Restaurant Review: THIS ESTABLISHMENT IS CLOSED White linen-topped tables paired with antique French lawn chairs, simple farm fresh ingredients fashioned into precious breakfast or lunch plates, a seat on the patio or lush garden, or inside the old wood-floored house: eating out doesn’t get much more storybook than this. Then there’s the romantic-rustic cooking, from the husband-wife Christine and Edward McHale team (she's the chef and he works the front of the house). Complex? No. A favorite is scrambled eggs with fresh herbs and tomatoes, choice of bread (from local artisan Simply Bread), and a choice of seasoned potatoes, ripe tomato slices or seasonal fruit. More creative plates include a square of golden puff pastry lined with crisp prosciutto, apple wedges, sautéed sliced endive and a slab of melted Brie; or roasted sweet potato pancakes with toasted pecans, spiced mascarpone and pure maple syrup. For lunch, go for the slow-braised grass-fed beef, horseradish crème fraîche, arugula and crispy shallot rings on a baguette---it’s lovely paired with sparkling Prosecco garnished with a whisper thin slice of green apple.