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From Our Editors

Epernay’s executive chef Jayson Grossberg trained under legendary French chef Jean-Louis Palladin before attending New York’s Culinary Institute of America. Grossberg has used his pabulum-preparing powers for good and not evil, recently redesigning Epernay’s menu to add flavorful new dishes, such as the summer gazpacho with crab meat and lime ($10.95). Fresh-caught mussels come in three broths, such as the “a la Linda” with saffron and tomato ($15.95 single serving, $19.95 shared platter). If you'd like to keep your meal as light at a globetrotting eccentric's hot-air balloon, try a juicy beet salad with summer melon, arugula, and feta cheese ($10.95). Reward your stomach for keeping quiet during last night’s visit to the opera with an entree such as caramelized sea scallops with sweet corn, bacon, and tomato ($26.95). Or delve into the crispy duck breast with wild mushrooms, pistachios, and asparagus soaking in a sundried blueberry jus ($26.95) to enjoy a culinary harmony unseen since the California Raisins dominated the airwaves.

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