Cuisine:

• American
• New American
• Others
• Continental
• Desserts and Patisserie

Grand Finale Description:
Housed in an 1895 Victorian tavern, the Grand Finale is named for the desserts created by bakers who make those treats from midnight to dawn. The four managers and owners are Virginia Chambers, Vicki Raybuck and Joe (head chef, too) and Elise Mills. After working there for decades, these four friends bought the restaurant from the original owners. Antique furnishings, an original tin ceiling, a grand chandelier and floral tablecloths add to the comfy ambience. House specials include chicken ginger, which is marinated in a sauce of sherry, soy and honey and grilled with ginger and walnuts. Crêpes are a favorite, too, especially the crab meat, spinach or mushroom and cheese varieties. Of course, dessert is a must. The apple-cinnamon cheesecake is hard to resist.


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