This romantic, farm-to-table fine-dining restaurant has alpine roots. Swiss- trained chef-owner Michael Kloeti runs the kitchen. The menu changes regularly, but homemade gnocchi and chocolate fondue are perennials.
The menu changes regularly at this highly acclaimed Italian restaurant. But favorites such as squash blossom fritters with honey and truffle oil and potato-crusted seabass are always available. Eat in the elegant dining room or at the comfy mahogany bar.
Candles and a changing seasonal menu give this restaurant a fine-dining feel, but its old-mill setting is rustic. Serving ultralocal meats, greens and cheeses has earned the chef-owner several James Beard Award nominations. On Monday, all the food on the chalkboard menu is less than $20.
Restaurateur and sommelier Richard Fink and chef Lee Duberman have been serving "sophisticated, healthy food" at this destination restaurant for more than 16 years. This farm-to-table restaurant sources many of its ingredients from the Brookfield area.