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Chef Brian Leth, who wooed many a culinary heart at Vinegar Hill House, takes the helm at this delicious Prospect Heights restaurant. Dressed in a pale palette with marble surfaces and an open kitchen, the space feels welcoming, intimate and tranquil, complete with a long bar for socializing and the kind of charming backyard diners clamor for on warm days. Dig into crisp, homemade focaccia with good olive oil; or delicately fried fry pepper tucked beside strands of meaty blue crab, cubes of cantaloupe, and crushed peanuts over a cool crème fraîche. Homemade mezze maniche is tossed with a ground pork ragù, laced with tomato, herbs and freshly grated pecorino. Wagyu coulotte is served over braised rainbow chard with a spicy horseradish cream.
