CRU

There’s a fierce competition between the wine and the food at CRU, as to which is the most impressive. True, the 4,000-bottle wine list draws the wine aficionados, but Chef Shea Gallante has created a refined, extremely rich menu that cannot be ignored. Offerings include a duo of Atlantic tuna with oak-aged soy, micro celery and pickled ginger; and a grilled farm-raised quail dish, wrapped in speck and crisp Savoy cabbage and cauliflower.