Shochu -- CLOSED

John Handler and Lynne Wallack (Deleece) create a neighborly vibe at this spot laden with happily paired-down pub grub.

by Fred Schlatter at Citysearch

In Short
"Pub" is a misnomer, as the bar is small and seems an afterthought, and decor relies on restaurant cues, like spotlighting, plants and stylish white chairs. The word likely references the food--chops, steaks, savory tarts--dishes that arrive at dark wooden tables to groups of salivating locals. Standout starters include tender battered cheese curds and a rich leek-goat cheese tart. A Berkshire pork chop is enough to share, a dicey proposal with something this tasty. Banana chocolate chip bread pudding is a decadent finish.

Photo by Jasmin Shah

06/15/08

Delightful experience - patio seating in back courtyard

by Jeanieboop at Citysearch

Unique dining experience - brunch has unusual but very tasty selections - recommend Hungryman Futomaki, Pear ginger French toast & the Red Curry Shrimp. The best part is the food is good for you! Tried them a second time for after theater dining - small plates, wide variety & fun time. The skirt steak wrapped in butter lettuce & the bacon wrapped quail breast were exceptonal. Service is excellent and friendly. We shall return with friends. Shochu drinks are unique & interesting to order. Left feeling good!

• Pros: Ambience, variety, unique menu items, private paito setting in back court yard
• Cons: Shochu is new concept - doesn't define it as a restaurant

The owners of Deleece branch out into Asian small plates at this upcoming restaurant named after a Japanese distilled liquor.

by Jennifer Olvera at Citysearch

In Short
Owned by husband-wife team Lynne Wallack and John Handler, along with chef-partner Josh Hansen, this high-ceilinged space is flooded with light through several paned front windows. Sage-green banquettes and wood tables pair with translucent white seating, but a fireplace softens the modern edge. The affordable menu is a mix of small plates--from a dozen yakitori to sushi, gussied up raw bar selections and an array of fried wings. The kitchen also dishes up creative options like blueberry-teriyaki quail with quinoa spaetzle and miso-lychee aioli, though traditionalists will find something familiar in the Asian-inflected short ribs.

Photo by Jasmin Shah