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Otto400
Preparing a new, seasonal menu from scratch every single day is a complicated affair. So it comes as no surprise, that River Tavern and Dinners at the Farm owner Jonathan Rapp, has launched a simpler concept for his long-awaited second restaurant: a pizzeria

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Otto400
Preparing a new, seasonal menu from scratch every single day is a complicated affair. So it comes as no surprise, that River Tavern and Dinners at the Farm owner Jonathan Rapp, has launched a simpler concept for his long-awaited second restaurant: a pizzeria....
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L&E just launched lunch, available Fridays through Sundays, so we dashed off to Chester.....
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You'll find the dishes here straightforward, flavorful and crowd-pleasing. The place was packed early on a Wednesday night.....
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We have a saying in my family: FTT. It’s an acronym for “for the table”, which means you don’t want to appear too piggy by over-ordering. So you order a few extra sides or apps, for the table. ....
RiverTavern
Owner Jonathan Rapp introduced farm-to-table, locally-sourced dining to the Shoreline and now we’ve come to expect it. ....
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If there is a single, overriding advantage to having an only child, it’s this: while my friends with broods were relegated to the local pizza parlour, we could drag our only daughter to whatever restaurant struck our fancy.....
restaurant-L&E
I’ve been a fan of Everett Reid’s cooking since L&E took over the space from the venerable Restaurant du Village. While we occasionally have a meal in the dining room, usually we opt for the intimate French 75 Bar and less dear bar menu.....
L&ETakeout
You'll find me in the kitchen on Sundays, chopping and dicing and hoping the vat of turkey chili or lentil soup will magically last us through the week.....
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Cozy, charming and not too fancy, new owners have morphed Restaurant du Village practically overnight into a bistro and bar, starring a sophisticated menu of small plates.....

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