Cuisine
Open
Dinner Mon.-Sat.Features
- Dress code: Dressy
- Full bar
- Reservations suggested
* Click here for rating key
: Former sous chef Jeff Tabakian now heads the kitchen where he’s worked since 2008. He plans to continue the New American menu with its seafood-heavy list along with nice touches of other fare such as a French-cut pork chop and grilled rack of venison with a tart Michigan cherry and port wine demi. This is a cozy place with an even cozier bar area that is popular with young singles. |
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GAYOT's Wine & Spirits Editor presents the
Wine of the Week, featuring tasting notes as well as history on the vineyards and winemaker.
The charm of Provence right on your table.
Read the article and see photos.