Profile

The conceit for this American Nouveau place is Southern manor dining. The room, whose centerpiece is a large crystal chandelier, resembles a New Orleans mansion: Walls are decorated with blown up etchings of ornate side entrances to European country mansions, and the rear wall displays a blown-up etching of a garden scene. While the younger crowd may not appreciate the formal style, it’s unlikely that anyone will object to the food, which is expertly prepared. Preparations are calculated and flavors are often piquant in dishes like the roasted fig, stuffed with blue cheese and served with strips of prosciutto. In dishes like the Kataifi Shrimp, the light and crisp outer pastry is delicately wound around remarkably tender pan-fried meat, and a pear chutney tops a pan-seared Berkshire pork chop. For those looking to venture beyond pecan pie, the rich and spicy Mexican Chocolate tart is a winner. — Rob Fischer

Mon.—Fri.; 2:30 p.m.—4 p.m.

Pan-seared Berkshire pork chop, $23

Related Stories

Featured In

• Restaurant Openings: I Sodi, Batch, and Duane Park (3/24/08)