The well-executed dishes coming out of the kitchen prove that chef Jason Yeafoli has some serious chops. White truffle oil can overwhelm even the most robust dish, but a careful hand elevates a blanched asparagus, mache, and Parmesan appetizer to the sublime. Many mains revolve around meat and potatoes, like a satisfying Painted Hills filet of beef atop a fried hash-brown cake with halved baby carrots and foie gras sauce, but they're never boring. Stick to simple desserts like the house-made sorbets and ice creams.
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