*Excerpt from Andrew Galarneau's 7-plate review of Martin Cooks:
"Seared halibut with a porcini crust was the fourth dish. It was a small portion but quite enjoyable, robust and moist inside its dark crust. It rode a scoop of truffled mashed potatoes and was topped with a deliciously deep, fruity sauce of reduced red wine, porcini mushrooms and blueberries, and fresh peas cooked to creamy tenderness."
*Read the full review from Sept. 25, 2013
*See the most recent menu from Martin Cooks (note: food in photos from The News' visit may no longer be available)