Cuisine:

• Contemporary

Two Chefs Description:
Retro-modern Two Chefs has been one of the most consistent restaurants south of the Gables for nearly a decade now. Chef Jan Jorgensen's eclectic, contemporary take on French and American country cooking ranges from comfort (escargots-duck confit potpie, Maine lobster stew, barbecued meatloaf) to cutting edge (a starter of grilled watermelon with onion rings, a main course of Hawaiian opa with French horn mushrooms, sweet golden beets and truffle oil). Or, if you desire a more informal meal, pick one of the Puck-ish pizzas that come sizzling from a wood-burning oven. But whether diners go for a casual or a classic meal, virtually all end with a signature soufflé. Jorgensen is one of the few chefs in town with the technique and temperament to tackle these airy treats, with flavors that run the gamut from traditional (Grand Marnier, bittersweet chocolate) to uncommon (sour apple). Service is professional and the wine list is one of the most distinctive in town.


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