"In season, chef Scott Sebastian grows produce for his restaurant, including asparagus and fruit, and buys more of it from local farmers. Buys his poultry from them, too. Sauces, soups — all made from scratch.
Kale salad this summer was refreshing, with blueberries, goat cheese, pine nuts and apricot vinaigrette. Walleye with beurre blanc couldn't have been fresher. Coated in shredded potato, the fillet was browned and crisp; on the side was a summery vegetable mix. For dessert, coconut Napoleon, a joy — crisp, thin layers of pastry punctuated with coconut custard. Good coffee, a nice wine list, sharp service: It makes for a happy dinner."
Carol Deptolla,, Top 30 Milwaukee Area Restaurants 2013.