Chef Doug Levy takes usual ingredients and creates unusual, innovative and delectable fare. He changes the menu every month, which means two things: The menu is seasonally driven, and you can’t get too attached to any one item—but whatever the month may be, everyone will find something to enjoy. Many of the items can be prepared gluten-free. The wine book is one of the best in town, and service seldom falters. (2-24-11)
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