: The Stage House has radiated warmth with tin lamps, roaring fireplace and creaky plank floors since 1737. Its ambience and current menu may be separated by centuries, but the thread that binds is sophistication and style. Chef Eric Hambrecht’s cooking sometimes delivers big flavors in soft and subtle ways; sometimes with bold and daring flair. The artistry is in the use of tastes, textures and colors: his grilled pork tenderloin served with a hash of cardamom cream, sweet potatoes, apples, sun-dried cranberries, scallions and bacon with red wine demi-glaze is a fine example. The wine list with more than 200 offerings is first-rate to match the cuisine, but in these budget conscious times, Tuesday is BYOB day. Needless to say, that’s a bargain. The service, while well meaning, is not polished. Patrons can also dine in the Tavern---an attached but separate dining room conceived as a comfortable, casual drop-in place. Dishes available in the formal dining room are also offered here.

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RESTAURANT AWARDS 2013

Check out the 2013 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.