Cuisine:

• American
• Regional
• French
• Southern

SugarToad Description:
City foodies always make a big deal when a notable restaurant opens in the suburbs. It's silly, but such is the case with the opening of this hot hotel spot. We'll glaze over all that and simply say chef Geoff Rhyne, who utilizes produce from an on-site garden when possible, is onto something. Curiously, the restaurant derives its name from an (ugly) east coast blowfish; however, the sleek setting comes courtesy of Dirk Lohan, the grandson of Ludwig Mies van der Rohe. The menu, divided by land and sea, includes a charcuterie board---try the house-cured bresaola---as well as lamb tartare with green tomato panzanella. From there, it's on to moist chicken (cooked under a brick) with Brussels sprouts amandine. All in all, this is a likable place---maybe not groundbreaking, but certainly enjoyable---where the berry-accented crème brûlée is exactly what you'd expect.


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