Then Sharpe closed Eat Your Hearts Out in order to open a new concept whose working title was Coolamon, which, as any idiot knows, is an aboriginal hunting basket. Happily, Coolamon never made it onto the sign out front. The decor is a little bit outback country, a little bit rock 'n' roll. I'm not sure where to place the colorful fabrics that drape gracefully along the ceiling. Chef Suzzette Metcalfe's food is similarly eclectic.
Sharpe calls it a global menu, and the term fits.
The menu is very veggie-friendly as well. Last week's feast was a ragout of winter vegetables, including parsnip, rutabaga and caramelized onions, in a leek-mushroom sauce with portobello mushrooms. Crispy-crusted pizzas are a good bet, offered in five varieties. The curried chicken pizza, embellished with pine nuts and golden raisins, is big on aroma but gracefully understated in flavor. The duck confit salad offers nice bits of duck with mixed greens, though the sherry vinaigrette dressing is modest to a fault.