Travel

It’s no surprise that Chef James Lowe cut his teeth at the Fat Duck and then at St. John Bread & Wine, as his first restaurant has the “nose-to-tail” ethos down pat. The à la carte lunch and set dinner menus change daily, where you’ll come across parts of fish, vegetables, and meats you’d never known to be delicious before. Beyond the local, seasonal cuisine, it’s the lightness of the way it’s served that makes the meal: The white-tiled room is spacious and airy, and the servers will tell you all about each dish without rushing through the details (many of the ingredients are quite unusual, so you’ll have questions). Another highlight is the wine list, selected by the River Café veteran sommelier, featuring some fantastic and unusual wines, sourced everywhere from Santa Rita, California to Slovakia.

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