The Frog & the Peach

The Frog & the Peach Restaurant Review:

Executive chef/owner Bruce Lefebvre, a grad of such restaurants as Charlie Palmer’s Aureole, Daniel Boulud’s Daniel and Christian Delouvrier's Lespinasse, oversees the kitchen, where everything from the bread to the ice cream is prepared fresh. Lefebvre’s philosophy is simple: reinventing proven flavor combinations in creative ways. His inspiration is a global palette of tastes for seasonal menus. Try the pan-roasted Griggstown chicken served with sweet potato purée studded with smoked pecans, pickled bell peppers and a bourbon-spiked pan sauce, or a grilled domestic lamb T-bone accompanied by fresh bean salad and Goan-style potato “chop” with yogurt sauce. For dessert, consider the coconut semifreddo with a dab of caramel sauce, and little croquettes that open to reveal molten chocolate ---with a surprise: a fiery bit of hot pepper. Wines span the globe and are offered at fair prices.