Mark Grosz’s delicate amuses and intermezzo sorbets frame fish and shellfish entrées garnished with freshly picked produce in complex, if overwrought, presentations. Succulent lobster shows up in salads and soups, and port reduction makes an ideal sauce for snowy Alaskan halibut. End simply with a pot de crème. Vast, award-winning wine list.
Dishes We Liked
Wild Maine dayboat scallop sashimi with arugula, peach, yuzu, and fig ($20); organic Danish Faroe Islands salmon with turmeric, poblano, elote, and butternut squash ($38); warm three-nut tart with lemon balm ice cream ($13)