Lorena's

The pistachio and Dijon-mustard crust added texture to the flawlessly cooked rack of lamb, the rosy meat yielding juice when simply touched by the prong of a fork. The pan-roasted filet of beef served beside a winey short rib, another sumptuous entree, cut like butter. Even more pedestrian dishes, skate and chicken, stood out. Adorned with olives and golden raisins, the satiny skate shimmered beneath its preserved-lemon glaze. The air-cooled Amish chicken breast oozed golden juice beside a mound of nutty, Minnesota wild rice and tiny stalks of broccoli rabe sautéed not in olive oil but in — » More on Lorena's Menu