Cuisine:

• American
• New American
• Others
• Contemporary

Persimmon, An American Bistro Description:
As bistros go in this town, Persimmon is making waves and attracting a sophisticated crowd, making hometown owner-chef Damian Salvatore the toast of the town. A graduate of Maryland's L'Académie de Cuisine, Salvatore has constructed a menu that emphasizes seafood but also offers several offbeat treatments of pasta and hearty meat dishes. Start with the very fine mushroom and blue cheese ravioli or the mussels. Then, at lunch, dig into his hangar steak frites, a luscious beef indulgence with a heady wine sauce. At dinner, consider the Caribbean-style pork rack or perhaps the Atlantic bouillabaisse. And if Salvatore whipped it up for the day, insist on a slice of his cheesecake, one of the best on the East Coast. Or you can end simply with the delicate crème brûlée. Reservations are essential at night.


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