Atwood Café

Chef Heather Terhune’s food draws mobs of tourists and local ladies seeking nourishment after a particularly grueling shopping session at Macy’s. For them, her seasonal menu of updated American classics is perfect—sophisticated and unintimidating. Case in point: a recent spring menu that offered thyme-and-mace–roasted duck breast with pea tendrils and crispy potato cakes; rock shrimp pappardelle with garlic cream, spring peas and basil pesto; and a warm strawberry-rhubarb and almond tart with vanilla-bean ice cream.