This quaint cottage stands out from the city's slick, upscale dining rooms. Chef-owner Herbert Barnsteiner’s continentally and seasonally inspired menu is as rustic as the decor. The baked crab cake with charred corn, grilled sweet onion salad and chipotle aïoli is a very pleasant way to start. Grilled rings of tender calamari with roasted garlic, capers and lemon brown butter are savoury, tart, briny and just plain spectacular. Desserts offer fewer thrills, but a slightly dry sticky toffee pudding soaked in a bold rum caramel sauce still provides a happy conclusion.
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