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Chef Mark McEwen (of North 44° fame) has a loyal following – one meal here, and you'll be joining the fan club. The space itself is attractive: uncluttered, with smooth lines and a muted color palette, it's a nice foil for McEwen's contemporary Continental cuisine. Foie gras is pan-seared and paired with the acidic tang of rhubarb compote and crunch of onion tempura. The signature Bymark Burger is topped with brie, pancetta, grilled porcini, shaved truffles and crisp onion rings. USDA Prime steaks, scallops with crab ravioli, whole roasted sea bream with fennel confit – it's all good. Each dish on the menu has a by-the-glass wine suggestion. Dinner is undeniably pricey, but lunch is just as good with less wallet impact. |
