Cuisine:

• Others
• American

Michael Smith's Restaurant Description:
Michael Smith, formerly at The American Restaurant and 40 Sardines, opened his own place in the heart of the Crossroads Arts District in the space that Zin once occupied. The elegantly rustic fare includes fat shrimp in a fragrant tomato and chickpea stew; chunks of duck confit piled on marble bread, slathered with fig jam and pressed into a panini; and seared ahi served atop pulled-short rib ravioli. Not to be missed is the homemade boudin blanc sausage served in a golden soup of Corona beans with capers and chopped dried apricots. The wine list is notable for its many lovely Spanish selections, including El Chaparral, an old-vines Grenache. There are lots of cocktails to enchant, too, such as a pineapple margarita, and a Pimm's soda dessert made with lemon sorbet, Pimm's and sparkling wine.


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