Cuisine
Open
Dinner Wed.-Sat.Features
- Dress code: Casual dressy
- Full bar
- Great Wine List
- Reservations suggested
- Romantic setting
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 Hugo's Restaurant Review: At Hugo's, chef-owners Mike Wiley and Andrew Taylor present avant-garde farm-to-table cuisine, with third partner Arlin Smith as GM. (The team, under the umbrella of Big Tree Hospitality, also operate nearby restaurants Eventide Oyster Co. and The Honey Paw.) The dining room, which looks into the open kitchen, has a rustic feel with brick walls and leather booths. Make your menu selections à la carte or opt for the blind tasting ($90, plus wine pairings for an additional $75). Globetrotting options might range from an appetizer of lamb merguez with kefir and couscous to shareable plates such as Korean-inspired pork chop bo ssäm with napa cabbage, peanuts and gochujang emulsion to mains like halibut with strawberry mole, blue corn fritter and black garlic. Desserts are equally creative and vary often, perhaps "sangria" with tonic bubbles, mixed berry "Dippin' Dots" and peach curd. There's also a nice selection of craft cocktails, beers, ciders, wines and spirits. |
GAYOT's Annual Restaurant Awards honor America's best chefs, as well as promising newcomers and a top restaurateur.
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