THIS RESTAURANT IS CLOSED WaterHaven Restaurant

THIS RESTAURANT IS CLOSED WaterHaven Restaurant Restaurant Review:

Executive chef Chris Lee’s cooking takes advantage of the products of local farms and purveyors, while the restaurant’s sustainable practices include an intensive recycling program and the use of biodegradable disposables for takeout. Approach the restaurant for after-work drinks and light noshes or for full-scale comfort-fare dining. We recommend the lamb sliders (a trio) with tzaziki sauce, and the lump-crab-filled crab cakes---the accompanying cucumber salad ought to be a standalone item. Soups change daily. Fish with legumes, a hearty arrangement, and the wine-braised oxtails are first-rate. For dessert, there's a well-executed crème brûlée, prepared in the traditional manner. The wine list is very reasonably priced, with many good choices by the glass, but there are impressive higher price range offerings as well.