Le Fond

Chef Jake Eberle’s cute corner restaurant shows us that not every dish needs reimagining and not every recipe requires reinterpretation. He’s a French-trained chef whose cooking is comfortingly classic—and his well-balanced menu showcases simplicity and honesty. That’s not to say his food doesn’t pack a punch: Sir William Farm pink ham with buttermilk dressing has a lovely briny sweetness; brown butter-roasted hake in a foamy lobster bisque kissed with sweet sherry and sweet plump "drunken" black raisins is delightful.
Globe lights hang from the ceiling to illuminate a sea-blue room with bespoke wooden furniture. The comforting vibe is amplified by the thoughtful pricing, especially the four-course prix fixe that will turn you into a regular in no time.