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The one I'm still thinking of, more than a month later: two grilled mackerel fillets laid over a pile of shredded radicchio and hen-of-the-woods mushrooms.— Seattle Weekly | Complete Issue
His sense of adventure makes dining here fun, and his flavors make it delicious, as in a well-seasoned Scotch broth with free-range lamb, barley and lavender, a mushroom ragout of hen-of-the-woods, cream and tarragon, or wild boar tenderloin in crisp puff pastry with Madeira sauce.— JSOnline.com

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