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Preparing a new, seasonal menu from scratch every single day is a complicated affair. So it comes as no surprise, that River Tavern and Dinners at the Farm owner Jonathan Rapp, has launched a simpler concept for his long-awaited second restaurant: a pizzeria

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Preparing a new, seasonal menu from scratch every single day is a complicated affair. So it comes as no surprise, that River Tavern and Dinners at the Farm owner Jonathan Rapp, has launched a simpler concept for his long-awaited second restaurant: a pizzeria....
L&E just launched lunch, available Fridays through Sundays, so we dashed off to Chester.....
You'll find the dishes here straightforward, flavorful and crowd-pleasing. The place was packed early on a Wednesday night.....
We have a saying in my family: FTT. It’s an acronym for “for the table”, which means you don’t want to appear too piggy by over-ordering. So you order a few extra sides or apps, for the table. ....
Owner Jonathan Rapp introduced farm-to-table, locally-sourced dining to the Shoreline and now we’ve come to expect it. ....
If there is a single, overriding advantage to having an only child, it’s this: while my friends with broods were relegated to the local pizza parlour, we could drag our only daughter to whatever restaurant struck our fancy.....
I’ve been a fan of Everett Reid’s cooking since L&E took over the space from the venerable Restaurant du Village. While we occasionally have a meal in the dining room, usually we opt for the intimate French 75 Bar and less dear bar menu.....
You'll find me in the kitchen on Sundays, chopping and dicing and hoping the vat of turkey chili or lentil soup will magically last us through the week.....
Cozy, charming and not too fancy, new owners have morphed Restaurant du Village practically overnight into a bistro and bar, starring a sophisticated menu of small plates.....

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