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Cousins Carrie and Michael Nahabedian score with a seasonal American, Mediterranean-influenced menu. Contributor on
04-14-2004
Understated and modern, Naha goes for cool sophistication over flashy color. The long, narrow dining room is all browns and creams, with hardwood floors and straight-backed wood chairs combining with sparse dogwood hedges to give the space a simple, organic comfort. James Beard award-winning Chef Carrie Nahabedian's seasonal American menu offers earthy pleasures like celery root soup with tender roasted squab and plump, sweet roasted sea scallops scented with vanilla bean. For dessert, warm brown butter almond and pear cake is preposterously buttery and infinitely satisfying, served with almond ice cream, pear sorbet and pear compote.
Photo courtesy of Naha
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Cousins Carrie and Michael Nahabedian score with a seasonal American, Mediterranean-influenced menu. Contributor on
04-14-2004
Understated and modern, Naha goes for cool sophistication over flashy color. The long, narrow dining room is all browns and creams, with hardwood floors and straight-backed wood chairs combining with sparse dogwood hedges to give the space a simple, organic comfort. James Beard award-winning Chef Carrie Nahabedian's seasonal American menu offers earthy pleasures like celery root soup with tender roasted squab and plump, sweet roasted sea scallops scented with vanilla bean. For dessert, warm brown butter almond and pear cake is preposterously buttery and infinitely satisfying, served with almond ice cream, pear sorbet and pear compote.
Photo courtesy of Naha
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