: Epoch Restaurant & Bar’s kitchen has seen many changes over the past few years, but now chef Peter Agostinelli is bringing his contemporary Italian cuisine to the table. Start with a cocktail and snacks in the lively bar, where the locals hang out and catch up on the town gossip. Out-of-towners, generally parents of Phillips Exeter Academy students, go for more formal dining in the elegant room below. A duck confit and Brie grilled cheese to dip into a smoked tomato soup may start your meal, or try the trio of Diamond H Ranch quail with a sunny-side up egg and brioche. Don’t miss the ricotta gnocchi with shaved truffle, pine nuts and lemon in a creamy Tallegio sauce --- you'll might go for the half order, but you'll wish you went for the full. Za'atar-dusted swordfish brings on the flavors of the Middle East. Desserts include a triple chocolate bread pudding with an Earl Grey crème anglaise and a panna cotta that will get the heartbeat going, made with espresso and chocolate-covered coffee beans. The wine list covers Italian and California regions nicely; warming after-dinner drinks are a highlight.

Epoch Restaurant & Bar

Epoch Restaurant & Bar Restaurant Review

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