Frommer's Review
The elegance of the Lyceum's high-ceilinged front rooms and glass-walled back rooms matches the sky-high quality of the food, which attracts local businesspeople as well as out-of-towners. Grilling is the signature cooking technique, but the kitchen is adept with the full range of preparations and delectable (local, when possible) ingredients. Bounteous chicken salad with unusual slaw or the inventive risotto of the day makes a substantial but not incapacitating lunch in the middle of sightseeing; "penne from heaven," goofy name aside, is terrific. Sunday brunch here is an unexpected treat, with superb egg dishes and a good range of entrees for the breakfast averse. At dinner, flavorful meat and fish dishes, such as roasted duck breast with port-wine sauce and grilled peaches or oven-roasted cod over white-bean succotash, are equally delicious. Try to save room for a traditional yet sophisticated dessert -- the brownie sundae is out of this world.
Party Line -- Alexander Graham Bell made the first telephone call from the building that now holds the Lyceum Bar & Grill.
Note: This information was accurate when it was published, but can change without
notice. Please be sure to confirm all rates and details directly with the companies in question before
planning your trip.
