Opened in 2007, Classic Cooking marches under the banner of classical French cooking techniques while using Native American ingredients and dietary foundations. Chef and owner Pascal Dionot draws on his training in France, Germany, and Spain to elucidate the finer points of fine cuisine during cooking classes tailored for both career-minded gastronomers and novices. In addition, catering services take his unique brand of fusion food on the road.
Next door at Test Kitchen, chef Lou Swartz and his restaurant team put a creative twist on classic American dishes, filling diners' plates with everything from Maryland crabcakes to bananas Foster crepes. Their menus, which rotate weekly, incorporate fresh, local produce from venues such as Horny Toad Farm and Maya's Farm. Diners dig into the artfully plated cuisine at dark-wood tables arrayed beside broad front windows.