In the age of neo-this and fusion-that cuisine, it’s refreshing to find a new restaurant that boldly embraces tradition. Chef John Harris has firmly positioned his Lilette as a French restaurant. Food is prepared in classic haute cuisine style while using as many fresh, regional ingredients as possible. The menu is small but carefully thought-out with a mixture of the familiar (potato gnocchi, oyster soup) and the more complicated (potato-crusted black drum, roasted muscovy duck). The wine list is quite large and deserts are rich.
