Cuisine:

• Others
• American

Terrapin Description:
Turtles have long been a totem for Rodney Einhorn. He rescues them and names them after his hero-chefs, such as Charlie Trotter. So after graduating from the Culinary Institute of America, working at Le Cirque 2000, and making his own name at Aspen's Sky Hotel, he decided to open an upscale restaurant near the oceanfront where he grew up and call it Terrapin. In his open kitchen, visible from the intimate, iconic green dining room and sleek zebra-wood bar (perfect for martinis or wine poured by the one-and-a-half quartino or three-glass grand quartino), he creates garden gazpacho with fresh basil and shrimp, a refreshingly elegant summer starter. In winter, it might be an entrée starring Chesapeake Bay rock fish and cabbages, kale or collards. Signature scallops over mushrooms in a truffle pan sauce with sea beans perennially hold sway. And whatever the season, try the dramatically-presented, poetically-named Cocoa Gateau, a sweet cream Bavarian with mocha mousse, Valrhona puffed rich crunch, malt ice cream and hot fudge.


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