ON SWANN – Restaurant

On Swann has anchored Hyde Park Village since 2016, a contemporary American room where the open kitchen is part of the entertainment and the bar carries its own weight. Chef and partner Chris Ponte, Cordon Bleu-trained in Paris with time at Taillevent, cooks a seasonal menu with local leanings: duck croquettes with goat cheese mousse, ahi tuna deviled eggs, short rib pasta with wild mushrooms, scallops over curried-carrot purée. Share boards of cheese and cured meats start most tables. Steak frites and an entrecôte hold the classic end. Polished, but never stiff.

Cuisine: Restaurant