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About this business
From Our Editors
Using fresh, local ingredients, executive chef Susan Delbert whips up small but powerful lunch and dinner menu items, with starters such as roasted pepper soup ($6.75) and an arugula, goat cheese, and candied walnut appetizer with lemon and cilantro marinated mushrooms splashed with an herb vinaigrette ($8). As for main munchies, the NPC jumbo lump crab cakes are paired with artichokes, crispy eggplant, and Kalamata olives ($25), while the filet of beef is crowned with a bing cherry demi glace and sidekicked with chive mashed potatoes and sautéed summer squash ($19). The Fourth Estate offers a staggering array of wines, or you can exercise your constitutional right to consume raisin-bread french toast ($10.50) and steak and eggs ($17.75) with spicy Bloody Marys ($5.27) during brunch.