Unlike celebrity chefs who want to get in your face, Andrew Zimmerman just quietly amazes your palate with his evolving menu. Sumptuous housemade charcuterie includes not only brilliant duck mousse but the best bologna you've ever tasted. The French-Indian spice mixture vadouvan elevates lamb loin with a disk of crispy lamb neck meat and chickpea panisse; black pepper gnocchi and turnips enhance spice-glazed duck breast. Cindy Schuman's desserts, such as almond blancmange and apricot gelée with honey syrup and blackberries, maintain the standard, as do the stellar wines and cocktails. The modern detailing on a 19th-century print shop framework beguiles; the fine waitstaff impresses.
Dishes We Liked
Grilled merguez sausage, beluga lentils, and roasted grapes ($14); chicken breast and sausage, bone marrow dumpling, and caramelized broth ($28); vanilla cheesecake, coconut crème anglaise, fig jam, and macadamia nuts ($10)