Cuisine:

• American
• New American
• Others

Range Description:
There are some restaurants that truly exhibit a unified concept and feeling, and Range is one of them. Everything feels considered and chosen, from the whimsical stainless steel Blood Bank case at the bar to the voyeuristic window into the kitchen to each table's individual pepper grinder. The restaurant is deceivingly spacious, with a Scandinavian sleek-meets-rustic back room with wood beams and black café chairs. The dishes are even more thoughtful, both in their presentation and their attentive pairing or counterbalancing of flavors: slices of juicy and pink pepper-crusted venison arrive fanned out on a plate, and are accompanied by an enticing salad of roasted pimiento peppers and Asian pears. Flavorful scallops Diablo are like a gratin of French chowder, rich and stew-like. Halibut arrives in a petite red pot, a savory-sweet mix of tomato, fennel, couscous and a topping of crunchy almonds and dusky olive tapenade. (All halibut should be this good.) Slow-roasted coffee-rubbed pork shoulder is sumptuous, served with chard and creamed hominy, a nice alternative to beans or mashed potatoes. Satisfying desserts include a shortcake-like cobbler and pistachio waffles with caramel gelato.


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