76Grace

Losing chef Dustin Gallagher in early 2012 was a blow to Grace, still one of the prettiest and most peaceful rooms in town. Gallagher’s replacement, Kevin Castonguay (ex Woodlot), while not capable of Gallagher’s luminous cuisine, is true to the Franco-farmhouse delicacy of Grace. Castonguay’s buttery brioche with tiny barely poached boutique eggs is divine, as is his tortellini of creamed halibut cheeks lightened with fennel and green apple. His striped bass poached in olive oil with green peas, bacon, spiced yogurt and olive oil brioche is graceful. Do not neglect ultra-smooth salted butter tart for dessert.