Cuisine:

• Others
• Sea food
• Contemporary
• Organic

Bona Terra Restaurant Description:
This is not an Italian restaurant. Bona Terra means "good earth" in Latin, and the name reflects chef-owner Douglass Dick's commitment to sustainable agriculture. Orchestrating an ingredient-driven menu, he focuses on issues of responsibility, good husbandry and fresh, local food, purely produced, organic if possible. The intimate restaurant's ambience is Spartan, but original art hangs on the walls and copper tops an attractive bar. Service is thoughtful, and the lack of a liquor license lets you bring in your own bottle for a modest corkage fee. The menu changes frequently according to what's best in the market. Dick's classically based style unfolds in contemporary twists. Pristinely fresh fish triumphs, along with quality meats. An appetizer of pan-roasted rare American Kobe beef sirloin comes with local gold potatoes and a hash of locally-foraged golden chanterelles and black trumpet mushrooms, topped with blue cheese cream. Also try crisp skin wild striped bass over couscous pilaf and sautéed snow peas, with an organic local yellow free-stone peach and white wine reduction.


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