Woods Brasserie

Frommer's Review

In the old Pilotage Building down by the dock, this is a haven of modernity, serving not only the best of Britain, but also dishes inspired by the cuisines of the Pacific Rim and the Mediterranean. Sean McCarthy roams the world for inspiration and finds it in his spicy and savory combinations. He is addicted to Asian flavorings, such as a sweet chili sauce used to perk up pork tenderloin (ginger and garlic help, too). Well-crafted starters include pressed terrine of pheasant with mulled-wine jelly, or a ravioli of salmon with lobster with artichoke purée. Mains include pan-roasted corn-fed chicken breast or chargrilled rib-eye of Aberdeen Angus with Jerusalem artichokes.

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