David describes the decor of the restaurant as elegant library with soft tones of yellow, chairs influenced by Frank Lloyd Wright, a changing gallery of original art, and fresh flowers and candlelight on each table. Tall windows allow natural light to brighten up the room. Daria, previously a sous chef at Barney s, tries to remain true to French culinary roots. The new executive chef, Keith O Donnell, a Johnson and Wales graduate, was a consulting chef when The Book Mark Cafe opened in 1995 and has returned full time to this fine kitchen. The philosophy here is to combine beautiful ingredients in a light and fresh way, using French techniques.
Specialties are entree salads, seafood and grilled lamb.
Signature dishes are French country pies and a grilled vegetable sandwich on homemade focaccia at lunch. Changing specials include sauteed softshell crabs with a citrus beurre blanc and pan seared lamb filets served with Israeli cous cous and topped with a cumin currant sauce. All desserts are homemade and include a light fresh strawberry Napoleon and their renowned chocolate avalanche cake. David and Daria come from a background where good food is important and this restaurant is a reflection of their own gracious lifestyle. Inc. All rights reserved.