Consistently one of the area’s finest restaurants, regardless of cuisine. New owners Sandy and Reimund Pitz are continuing the traditions of this venerable restaurant to serve some of the area's best food, regardless of cuisine type. The namesake dish is one of the best, but the menu changes with the seasons. In winter, the cassoulet is a treat.

I really like that Coq Au Vin offers half portions of most of its entrees. It's a smart thing both nutritionally and, in the current financial climate, economically. And the half portions here are ample enough to satisfy. There was plenty of lamb, duck, garlic sausage and pork in the dish, which was sprinkled with duck cracklings and bread crumbs.

Service was attentive without being fawning, and we were allowed to proceed at our own pace.