Executive chef Ingrid Shelton has found her niche at Cusp Dining and Drinks, offering diners supercharged flavors in her seasonally changing menu where entree-sized portions are called to be shared.
Confident and intuitive while helming the kitchen, Shelton is contented with the restaurant’s beautiful décor, that’s not overly designed. “This enables our guests to relax in an environment that is both upscale and comfortable,” she says. “The 11th floor view of the ocean is unforgettable, especially at sunset.”
Owner Richard Walker of Richard Walker’s Pancake House has wisely stuck to what he knows best—keeping a signature light touch on his piano and his restaurant’s stove top, where fresh ingredients become classic breakfast fare that satisfies the modern soul.
“I first heard Bach in High School and the heavens opened up,” Walker says. “People put themselves in little boxes and say they only like certain kinds of music. What I’ve come to believe is that I like everything—music, food, and just about anything that is done with passion and excellence.”