Crofton on Wells

Description
Hopefully, Suzy Crofton likes the clean, contemporary look of her restaurant, because as owner, manager, sommelier and chef, she spends a lot of time here. Her seasonal American cooking has inspired a couple of dishes that regulars won't let her take off the menu, like the jumbo lump crabmeat crab cake and the smoked-apple chutney–topped Gunthorp Farm pork belly. But for fall she's managed to sneak in some new cultworthy dishes, such as a starter of fresh cod brandade with sweet-and-spicy potato rouille; a salad of mustard greens, pancetta and crispy potatoes with goat-cheese dressing; and an entrée of Columbia River sturgeon and horseradish croquettes.