From chef Matt Jennings: “French technique. World influences. Local and sustainable purchasing. New England sourcing. These are all traits that my fellow Chef’s Collaborative cheerleader and executive chef and owner Evan Mallett, brings to his upscale, casual bistro.

Besides having a really cool personal history, Evan can cook the shit outta almost anything. His menu is broken down in to ‘little,’ ‘medium’ and ‘large’ plates, which allows you to graze or go hog wild. Either way, you will come away a believer.

Ground lamb kebabs with herbed Brookford Farm quark and Peruvian black mint, house-crafted charcuterie including country pate, duck pastrami and sausage, roasted oysters, and quail adobo. There is plenty for vegetarians too: leek and cheddar tartlet, heirloom vegetable salad, and one of the Northeast’s best rotating selections of artisanal cheeses.

The wine list here is killer too. There is literally something for everyone, and it all compliments Evan’s food perfectly. While there are wines from around the world, I’m always partial to Alsatian varieties, always my choice for the type of just-right-rich, fat-meets-salt, flavor-polooza that a menu like Evan’s provides. Visiting New Hampshire? Heed the trumpet’s blow.”