Crofton on Wells

Contributor

Citysearch

The Scene
Decorated with stylish restraint by Crofton herself, the space is simple and modern. The candlelit room's walls are bare, save for a wavy symmetrical mirror. There's no excess, no flash--nothing to distract you from the restaurant's exceptional, seasonal American cuisine.

The Food
Crofton's touch is restrained but confident, from the playful zing of a vodka-spiked oyster shot with mango, to the earthy, dark flavor of sauteed wild mushrooms in a basket of fried leek. One scrumptious salad combines duck leg confit, warm fingerling potatoes and a hint of tangy goat cheese with mixed greens and a mild sherry garlic vinaigrette. And barbecued pork tenderloin is a dinner standout, two chunks of perfectly cooked meat glazed with sauce and drizzled with zesty poblano cream with corn pudding on the side. For dessert, extra-bittersweet chocolate cake is so intense it'll give you a head rush. For something milder, dip into the delicious, orange-zesty creme brulee Jean Banchet (an homage to Crofton's former mentor).