Legume Awards

Legume Restaurant Review:

While still a locally supplied, produce-driven, all made-from-scratch operation --- with a commitment to natural, hormone- and antibiotic-free foods --- Legume's greatly enlarged kitchen allowed for a more ambitious culinary program. The daily changing menu is posted online by 5 p.m. Panna cotta has been among the desserts. The restaurant’s customers have always enjoyed bringing their own wine; the corkage fee is $15 a bottle, and on Monday evenings there’s free corkage. The bar, with a separate entrance, is called Butterjoint. In addition to boasting an exuberant cocktail lineup, it offers a special menu that includes local-beef burgers, homemade pierogis and sausages, tallow-fries and lots of pickles.