Ascend to a romantic upstairs hideaway with exposed brick walls and chandeliers. This new American bistro boasts fine renditions of grilled merguez sausage with polenta and piquillo peppers, chopped salad of endive watercress, blue cheese and pear and an inventive entree of sea scallops with parsnip puree, haricot verts and wild mushrooms. Outstanding desserts included first rate cinnamon raison bread pudding with rum sauce and coffee ice cream as well as fine chocolate panna cotta with sour cherry sauce.
