“Chef-owner Cullen Campbell’s “unique”, “imaginative” small plates, including “silky” crudo (similar to sashimi), earn raves; with “minimalist” decor and a “top-notch” staff that “bends over backward to please customers”, it’s “a great find.”

“What makes Campbell’s fare stand out? Certainly, the ingredients are primo. But what Campbell does with them is often highly original and always skillfully executed.”