Feeling as though I was arriving home, mouthwatering food fragrances drifted down the staircase as I walked into Lowland, the creation of James Beard Award winner and Executive Chef Jason Stanhope. A warm, timeless sense of deja vu enveloped me as I sat window-view beside a candlelit fireplace. “I want this to be a place where everyone feels welcome,” says Stanhope, chatting between breaks while oyster shucking in Lowland’s second week. Oh yes, the food! On a mission to totally pig out, I had the beef tartare first, with house-made chips. Next, the lip-smacking, crunchy quail was superbly presented, and the winter greens followed it all. Each dish was unique in taste and presentation. Attention to detail is an understatement: from the menu to the fab wine list, glassware, dishes and artwork. Food extraordinaire, excellent service, expectations exceeded as a third visit recently confirms. Go.