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From Citysearch.com

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).

Opentable Reservations

Clean & hushed, decorated with stylish restraint by Crofton herself in warm colors, the space is simple & modern. The candlelit room's walls are covered in mirrors and abstract art, that hint at Crofton's creativity. There's no excess, no flash - nothing to distract from Crofton's exceptional, seasonal American cuisine. Crofton's touch is restrained but confident, from the Signature Crabcake with Italian sweet pepper butter and micro herb salad, to the Great Lakes Walleye with molten rutabaga raviolo and brown butter. Swan Creek Pork Tenderloin is a dinner standout, with smoked apple chutney, Iroquois white corn grits, collard greens and apple fritter. For dessert, try the Peanut Butter Cream Pie, which isn't kidding - banana sorbet, salted toffee cream, fortified chocolate sauce and pretzel crunch. Crofton is also famous for her Vegetarian menu, heralded by Quinoa Johnnycakes with smoked chanterelles, black fermented garlic and pickled Italian plum butter.

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