Fodor's Expert Review Albert St Food and Wine

Many diners will be tempted to head straight to the dessert menu, as Executive Chef Philippa Sibley is regarded as one of the country's finest dessert and pastry chefs. Her take on the humble Snickers bar has become a well-known indulgence, though it would be naive to ignore the rest of the Mediterranean-inspired menu. Housed in a former bank, the big airy room has a lively yet elegant feel. Dishes are seasonal and change regularly based on the availability of local organic produce. The pressed rabbit terrine is a nice beginning followed by their Choucroute (French for dressed sauerkraut), which is rare on menus around town. An impressive wine list is at the ready, too.