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The decor is curious—Harley-Davidson orange and corrugated metal serve as a backdrop for candlelight and paintings by guest artists—and the menu swings wildly from seafood to locally sourced steaks to duckling. Appetizers and desserts are fairly standard, so order the specials, like a crepe stuffed with housemade Bavarian cream and topped with Maker’s Mark blueberry syrup. Among entrees, the marinated pork tenderloin is juicier than most, and the mahi mahi, grilled in housemade orange-cumin vinaigrette, is a popular choice. Dinner Mon.–Sat., lunch Wed.–Sat., brunch Sun.