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Chef Mavro
George Mavrothalassitis, who took two hotel restaurants to the
top of the ranks before founding this James Beard Award-winning dinner house,
admits he's "crazy." Crazy because of the care he takes to draw out the truest
and most concentrated flavors, to track down the freshest fish, to create
one-of-a-kind wine pairings that might strike others as mad. But for this
passionate Provençal transplant, there's no other way. The menu changes
quarterly, every dish (including dessert) matched with a select wine. We
recommend the multi-course tasting menus (beginning at $66 for four courses
without wine, up to $137 for six courses with wine). Etched-glass windows screen
the busy streetcorner scene and all within is mellow and serene with starched
white tablecloths, fresh flowers, wood floors, and contemporary island art.
Reservations essential. No lunch.