I sipped a light and refreshing cup of chilled asparagus soup as I watched the sky behind the rolling Atlantic darken to inky nighttime blue. In a corner at a table illuminated by a flickering oil lamp, a couple finished their meal by sharing white chocolate and Godiva liqueur fondue. Over by the windows, a party of three was served their appetizer course by a trio of regimented servers, who set their plates down in perfect synchronicity.
When my own appetizer--a beautifully balanced salad composed of colorful heirloom tomatoes flown in from Ohio--arrived, I sat for a moment and simply inhaled the wonderful aroma of micro basil and balsamic reduction. Executive Chef Spencer Wolff's innovative menu changes regularly based on the availability of fresh ingredients. (2007 Update: Kyle Ketchum is now the Spiced Pear's Executive Chef.)
