Restaurants: American, Modern/New
The food in this upscale restaurant is powerful. Chef and owner Bruce Moffett achieves sensational tastes while creating simple and honest New American cuisine dishes.
Monday-Thursday, 5 p.m.-10 p.m.; Friday-Saturday, 5 p.m.-11 p.m.; Saturday-Sunday, 10 a.m.-2:30 p.m.
At the helm in the kitchen in the role of executive chef is Mark Hibbs (chef-owner of the now-defunct Ratcliffe on the Green), who is known locally for his culinary adventurousness and passion for great raw material — aka local foods. Try the blue-plate-special star, a densely flavored venison meatloaf enveloped in smoky essence of bacon.
Housed in a 110 year old church, Bonterra uses the intense heat and flavors of their wood-burning oven to bring out maximum flavor in every dish and offers a diverse wine selection of over 200 wines by the glass.
With art nouveau ambience, this locally owned spot is known for its warm goat cheese salad, buttermilk fried chicken and comfortable atmosphere.
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