Great folds of fabric drapery are drawn back to reveal separate dining areas, while an open fireplace divides the dining room from the lounge. A classical guitarist played throughout much of our meal, matching the grace notes of this dining room. The Other Brother's is based on teamwork, with lead servers who oversee the entire room, alongside a team of servers who pour water, clear plates and remain unobtrusively available. As a result, service is smooth as silk and thoroughly professional. The menu is available to order either a la carte or as a three course table d'hote.
Supplemental charges apply to some of the costlier items.
Recommended wines are listed alongside all menu items, as are after-dinner selections to accompany desserts. Another nice touch is the glossary of food terms to help you decide if jicama or quinoa will be to your taste. It begins with a cheese fondue, followed by a main course of Thai coconut broth with meat, seafood and vegetables, and finished with a Belgian chocolate fondue served with fresh fruit and home-made cookies. There is a comprehensive list of unusual beers, as well as a good selection of single malt scotches. Warm goat's cheese and marinated Portobello mushrooms were perfectly complemented with a fragrant basil oil and sundried blueberry glaze and served over a bed of mesclun greens and tomatoes.