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From Our Editors

Locally sourced vegetables, meats, and fish are the stars at this unassumingly elegant eatery, which has been open for nearly two years. Taking fresh asparagus, sea scallops, and wild mushrooms from area purveyors such as Shady Brook Farm and Hesh Seafood, chef-owner Justin Kaplan creates seasonal dishes that will fill diners' plates, bellies, and dream journals—in that order. Justin's menu changes frequently as he brainstorms new and innovative dishes that will sate his patrons' appetites.

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