Cuisine:

• French
• Eclectic
• Californian
• Others
• Contemporary

Devon Description:
Although it's housed in a converted 1890s carriage house, Devon features a contemporary dining room dominated by a chandelier with long, copper tentacles extending across the ceiling like a giant octopus. The restaurant originally occupied a small storefront, but took over two adjacent stores to expand. The kitchen endured the loss of original chef Pedro Simental, but hasn't skipped a beat, turning out food good enough to warrant the long drive from the Westside. The market-driven menu changes frequently, but appetizers might include foie gras in raspberry sauce, tuna tartare or sensational curried oysters in a delicate Champagne sauce. Most entrées succeed due to their masterful sauces, including a steak in a potent red wine reduction, butter-tender seared caribou in creamy morel mushroom sauce and rabbit in mustard sauce. An impressive wine list is the pride of the personable, hands-on owner. All desserts are made in-house, including the pastries.


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