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The Washington Post Magazine October 2005 Tom Sietsema's Annual Dining Guide 
The world has influenced chef Andrew Evans. As a child, he says, he visited France, Spain, Lebanon and Israel with his "hippie mom"; as an adult, he spent seven years in Australia, where he learned what a "bay bug" is, received accolades for his work in a Vietnamese restaurant and met his wife, Liz, with whom he now runs a boutique inn in the heart of Easton. The chef's menu, which changes every three weeks or so, is exciting testament to his travels. "Everything is good," a server tells me, in one of the few instances where such praise rings true. Look for those bay bugs (slipper lobsters) in fragrant green Thai curry; sliced pork over Asian noodles; a juicy steak with top-notch french fries for conservative palates; or braised baby octopus layered with thin sheets of caramelized eggplant, everything sealed with asiago cheese - a terrine for adventurers. And you'll miss out on one of Australia's great exports if you forgo the signature dessert, sticky fig pudding. The 45-seat dining room i s civilized but never stuffy, its soft green walls graced with Russian Impressionist paintings and its tables set with glass bowls of lively fish instead of flowers. Psst: If you're seeking a little privacy, there's no cozier nook than the alcove table for two, aptly known as Table No. 1.
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