This cozy Main Line address has seen a string of sophisticated BYOBs, but the latest chef-owner, Dave Clouser, is the most promising tenant yet, providing a polished upscale New American menu in a comfortable space. A notch more consistency in food and service would nudge this ambitious bistro into more elite company.
Butternut squash soup; foie gras and scallop; grilled shrimp with pomegranate barbecue sauce; rack of lamb; duo of duck with choucroute; steak frites; king salmon with rosti; wild striped bass with rock shrimp risotto; creme brulee trio; bread pudding.
BYOB. A $2 corkage fee is charged per table. Exotic whites (think Alsace), or lighter reds would best suit this wide-ranging menu.