Chef

James Hones

"Very elegant, comfortable environment dishing up great food by French methods."

"Grilled Trout served on a bed of parsnips and escarole, sauced in a beautiful grenobloise"

"Seared duck breast with a l’orange sauce served over carrots and arugula"

"It’s just a beautiful combination of flavors and textures."

"Two dense hand made biscuits in a aromatic and savory sage/pork gravy. And if the 1lb of biscuits wasn’t enough, you get some fluffy scrambled eggs in the mix as well. A complete scratch bakery serving up breakfast, lunch and handmade desserts."

"Had myself one of the best pastas of my life when traveling to New York City a few weeks ago. Cacio e Pepe Italian, a cozy little hole in the wall restaurant, is serving outstanding pastas. The wild boar rigatoni was incredible."