Cuisine:

• French
• Diner
• Fine Dining
• Fusion
• American
• Waterfront dining
• East and West
• Northwestern

Earth & Ocean Description:
By day, the scene is sedate. Night is another story when pulsating music, strategic lighting and striped carpets set a trendy scene. The hip setting fits the menu's refined but adventuresome New American cuisine, which is enhanced by seasonal, local products. With chef Adam Stevensen, the restaurant has found its grounding. Instead of forcing the issue of whether ingredients are from the sea or the earth, there's a more traditional bent. There's also an impressive offering of artisan cheeses and house-made charcuterie. Memorable entrées may include roasted moulard duck breast with braised cabbage, pancetta and pine nut purée; sea scallops with braised radishes, endive and bacon; or vanilla-poached lobster and wild Pacific salmon. The global wine list is a testament to the work of a skillful sommelier. Desserts can include such whimsies as a petite chocolate cake with a molten center paired with a chocolate pot de crème hinting of orange and caramel.


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