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Proof on Main Restaurant Review: Thanks to installations of ever-changing exhibits of contemporary art in galleries, foyers, rooms, the bar and even the elevators, the vibe at 21c Museum Hotel is edgy and cool. The same holds true for the hotel’s restaurant, where chef Mike Wadja takes locally soured ingredients and turns them into art-on-the-plates. There are tasting platters of cheeses and charcuterie. Seasonal appetizers may include citron melon soup made with cantaloupe and yuzu or a beet salad garnished with hazelnuts and scented with sorghum. Ground bison makes an appearance in meatballs and in a burger. Sweet corn jus accompanies the Woodland Farm pork chop. Shareable sides include Weisenberger goat cheese grits and braised farm greens with bacon. Sophisticated cocktails (yes, based on bourbon) and a well-conceived, mostly American wine list anchor the beverage selection. House-made gelati and sorbets change frequently. Flavors include peppercorn and salted caramel. Attentive staff is adept at allaying skepticism about some of the more experimental-sounding dishes.