Cuisine:

• Bar
• American
• New American
• Fast Food and Hamburgers

Christopher's Restaurant & Bar Description:
The contemporary décor is impressive---all shiny surfaces, glass enclosures and comfy leather---but it is what happens in the lively open kitchen that really counts. It is there that the important work of turning locally grown, seasonal ingredients into imaginative fare takes place. Executive chef Richard Varga oversees dishes such as dry-pack ocean scallops served with couscous and a heady saffron cream and a tender eight-ounce Hatfield pork chop with fingerling potatoes and red onion marmalade. It's a popular place for drinks and little plates that are sometimes not so little; selections from the appetizer menu may be enough to build a meal on: the calamari with spiked olive oil and sweet chilies pairs very nicely with white wines from the carefully chosen wine list. The dessert list is short but sweet with creations such as sugar and spice beignets made to order and a bittersweet chocolate tart that dances on your tongue and in your memory.


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