Mise en Place

Originally a small-scale catering business founded in 1986 by partners Maryann Ferenc and Chef Marty Blitz, this riverfront enclave has gone on to become a local culinary fixture. The sleek, comfortable space and assured service are as suitable for romantic duos as business groups—and either set would be well advised to sample from their list of carefully poured classic cocktails.
The menu features a freewheeling selection of international flavors—from squash blossoms filled with creamy ricotta and spicy 'nduja, to mole-crusted scallops with a masa and squash purée. Desserts in particular are noteworthy. A warm pistachio polenta cake paired with olive oil gelato and basil blackberry jam, for instance, manages to be both comforting and au courant.