Cuisine:

• American
• Californian
• Others

Moody's Bistro Description:
Except for the lively bar scene, many customers had begun to think of Moody's as a weekend or special occasion-only place, so the owners have tried to return the restaurant to its "any day of the week" bistro roots. The main menu has been streamlined, the bar menu now offers sharable items, prices have been cut, and seasonal cocktails are taking the stage (say, Hendrick's gin, Meyer lemon purée, muddled cucumber). What hasn't changed is Moody's emphasis on showcasing seasonal ingredients from local and regional producers. Think pan-seared La Belle Farms foie gras on toasted brioche with huckleberry and peanut butter, a fun, adult twist on classic PB&J. Or Fulton Valley Farms organic chicken served as crispy breast and leg confit. Or mix-and-match oysters from New York, California and Washington suppliers. Moody's well-regarded house-made charcuterie remains on the menu. The wine list offers a thoughtfully edited selection of old- and new-world wines, and there are about 15 wines by the glass. For quieter dining, sit in the back.


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