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Pastiche Restaurant Review: French cuisine served with subtle Southern undertones as well as North African and Mediterranean influences makes this chef-owned restaurant stand out from the boutique-eatery pack. Sautéed foie gras en crepinette with Smithfield ham, Fuji applesauce, and a short stack of wild rice-sweet corn pancakes and duck confit---a Pastiche appetizer---is nothing less than a nosh for the gods. The seared jumbo dayboat scallops with smoked paprika makes a memorable entrée and the heirloom butternut bisque is seductive. Hearty sides like polenta with kalamata olives and rich chèvre-laced mashed potatoes add a homey feel to even the most exotic dishes. The friendly, knowledgeable waitstaff and country-chic décor make this a place you'll want to linger; do it over warm upside-down pineapple brown butter cake with rum raisin ice cream.