Mark's American Cuisine
Let us all take a moment to reflect upon the near-religious experience of dining at Mark’s. Housed in a 1920s-era church, Mark's has been born again as an elegant restaurant with a commitment to using the freshest ingredients (handpicked salad greens from the same Ohio farm that supplies Napa Valley's famed French Laundry, Texas Kobe beef and homemade sausage from Berkshire pigs). The mood is seductive with sconces softly glowing on the salmon-colored walls. Chef/owner Mark Cox definitely favors the "more is more" aesthetic when it comes to elements on a plate, but he's been adjusting to the times a bit by adding a happy hour menu and serving brunch. Desserts remain stellar, especially the blueberry tart.
While there are no bad tables, we suggest requesting a seat in the cloisters or in the organ loft, which now holds wine racks and a few select tables.