Mezze

Frommer's Review

Meals here are entirely competent, if less than dazzling. The enthusiasm for small plates is addressed in the name and on the menu, with tapas-type starters like steamed mahogany clams and plates of anchovies, prosciutto, olives, and marinated eggplant. One chef put in time at acclaimed Craft in New York, an experience reflected in such recent dishes as the roasted skate with sautéed arugula, gnocchi, and chanterelles, and the whole-wheat pappardelle with duck confit, oyster mushrooms, and goat cheese. Less esoteric choices are steamed mussels, roast chicken, and the beef duo -- short ribs and sirloin. The clientele is composed primarily of professors, administrators, and students with visiting parents in tow.

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