I’m not usually all that protective of my food. But when it comes to Faustina’s transcendent lobster pot pie you’re likely to hear me say, “Step away from the pie!” It’s mine, all mine. OK, there are other good things on the menu, too. Like sautéed polenta with herbed mascarpone and bell pepper puree. Chef Jared Young has a way with pastry and his baked salmon “Wellington” with green-apple chutney is sensational. Also give the house-made acorn squash ravioli with orange brown butter a go. I wish the wine list reached the lofty levels of Faustina’s food, but I guess you can’t have everything.
