Suzy Crofton's namesake restaurant has quietly become one of the best in the city.

The Scene
Decorated with stylish restraint by Crofton herself, the space is simple and modern. The candlelit room's walls are bare, save for a wavy symmetrical mirror. There's no excess, no flash--nothing to distract you from the restaurant's exceptional, seasonal American cuisine.

The Food
Crofton's touch is restrained but confident, from the playful zing of a vodka-spiked oyster shot with mango, to the earthy, dark flavor of sauteed wild mushrooms in a basket of fried leek. One scrumptious salad combines duck leg confit, warm fingerling potatoes and a hint of tangy goat cheese with mixed greens and a mild sherry garlic vinaigrette. And barbecued pork tenderloin is a dinner standout, two chunks of perfectly cooked meat glazed with sauce and drizzled with zesty poblano cream with corn pudding on the side. For dessert, extra-bittersweet chocolate cake is so intense it'll give you a head rush. For something milder, dip into the delicious, orange-zesty creme brulee Jean Banchet (an homage to Crofton's former mentor).