In the narrow, open kitchen of this brick-walled restaurant, Steve Corry and his team wear white coats and baseball caps to prepare signature dishes like pepper-crusted scallops in a fragrant vanilla-carrot sauce and a sublime take on mac and cheese: thick torchio pasta blended with five varieties of cheese, white truffle oil, chunks of butter-poached lobster and shaved black truffles.
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Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.