* Click here for rating key
Relish Restaurant Review: Restaurateur Susan Seiller took a hiatus after selling landmark eatery Jack Fry's, then returned to the local dining scene with a fresh concept in Relish. Chef Jack Beeson draws from an international pantry of ingredients to reinvent familiar dishes. The lunch menu of soups, sandwiches, salads and small plate entrées features lentil chili laced with cilantro, a pressed tasso and Gruyère sandwich, and ginger/hoisin-glazed grilled salmon with sesame lime buckwheat noodles. Entrée dinner portions are larger, and the selection expands to include a thick pork chop with mustard glaze, pan-seared duck, and coulotte steak. If available, start with the savory pot stickers stuffed with red quinoa, ground walnuts and portobellos. (One could almost become a vegan if there were more dishes like this.) The menu is matched by a short but international and eclectic wine list that is also very reasonably priced. Bottled beer is available, too. All are served up in a white-on-white Zen-like dining room containing fewer than a dozen tables. Servers clad in white shirts and aprons are understandably enthusiastic about the menu and appropriately attentive. Relish also features a gourmet-to-go case of baked goods and rotating main dishes, some of which are on the menu, and others, such as occasional moussaka, that are not.