Fodor's Expert Review Bliss

Chef-owner Mark Bliss and his wife Lisa opened this spot in a former filling station in 2012, and since then it has just gotten better. The cuisine is contemporary American, and that can mean custom charcuterie as well as delectable entrées of seafood (maybe scallops, monkfish, or halibut), game (quail or rabbit), and beef. The menu changes fairly constantly. A loyal following dines here regularly to see what new offerings are on the table, just one reason that reservations are highly recommended. The clean, modern interior is warm and comfortable. The outdoor dining has the same uncluttered feel, surrounded by greenery.