Under different owners and different names, this has long been a reliable choice for fine dining in the mid-Cape area. New chefs seem to come and go with great regularity here, they have all put their own stamp on the menu. Inside, the house is divided into small dining rooms, making the experience feel extra intimate. The decorations are very modern, and the service is somewhat format, making it all seem more big city than small town. The Italian menu, made up of small courses, features primi (mostly pasta) and secondi (meat and fish). Highlights are the beet ravioli with truffle butter sauce and the fish stew. The wine list, which has some hard-to-find vintages, is a highlight.
- Frommer's Staff