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Robust Restaurant Review: The little icons on the menu below each dish are the key to fully enjoying the Robust approach to wine and food. By organizing his wine list according to what he calls the Robust factor, sommelier and owner Stanley Browne takes an accessible approach. Small plates, flatbreads, cheeses and charcuterie are priced more than fairly given their quality and generosity. Try the goat cheese and fig flatbread or prosciutto-wrapped chicken breast stuffed with sausage. Desserts are surprisingly sugary; cheeses are a better end to the meal. And if you find a wine you’d like to take home, the gourmet food and wine nook will be happy to supply it. Arrive early; even on weeknights you can expect to wait --- but with a glass of wine in hand, you’d be surprised how quickly time passes.