Pair Menu

Pair Restaurant Review:

Keeping it simple is the key to success for owners Felix and Sarah Penn. They offer European-inspired cooking crafted with locally sourced ingredients at this cozy neighborhood spot. Begin with rillette and toast, or perhaps the Cambozola fondue with apples and pear wedges for dipping. If fondue isn't your thing, choose delicate potato gnocchi paired with squash purée and fried sage leaves; hearty mushroom risotto with fried shallots; or tender brisket with horseradish crème fraîche. From the sea, pan-roasted trout is accompanied by potato-apple gratin and mustard greens. The menu is concise and complemented by a carefully chosen wine list; servers are happy to guide you in making a selection. Pair's setting is old-school farmhouse. Service is smooth.