Department of FoodieDepartment of Foodie
Inventive New American cuisine featuring seasonal ingredients, including wild game, since 1973.
What to order: Spice Crusted Elk Chops · Persian Lime Pie · Mrs. Mud PieFrom Google Maps reviews.
I took a walk by the promenade and wanted a quick bite afterwards and I was surprised at how delicious everything was. Their biscuit was so buttery and crumbly. I was most happy with the fried chicken sandwich. Few places use a breast correctly and this was perfectly cooked and seasoned. And thank goodness because nothing is worse than unseasoned fried chicken. It came with fries, and I was looking at it disapprovingly because of how thick it was, but again, perfectly seasoned. I did not even
Went to Henry’s for dinner last night and it was great. We had reservations but were 30 min early, no problem they were able to seat us immediately. We started with some oysters and a few small plates to share. I had the moroccan salmon as my main it was fantastic, they offered to cook it medium rare and it was perfect. Our waiter was super helpful and patient as we looked over everything and asked a few questions about different dishes. All in all definitely a great place to come for a lo
Winter Restaurant Week Review 3/6- Recommendations for restaurant week: Apps- Goat cheese salad or pappardelle. Mains- Pomegranate duck, schnitzel, or branzini. Desserts- Persian lime pie. Lime pie is Steve's quality, and you can quote me on that. Drink: Hot Toddy with bourbon, St. Germaine, honey, lemon, and clove for $12, which was standard and helped warm me up after walking across the bridge to get there. Bread- Focaccia and olive oil to begin with. For appetizers, my favorite that didn'
From the Mar 30, 2026 health inspection. Lower-priority items are listed after the serious ones.
Hot food was held below 140°F, cool enough for bacteria to grow.
Food surfaces are too worn or badly built to be properly cleaned.