Chef-owner Quincy Cherrett has designed a focused, seasonally minded menu at Madeline. Step inside to this warm and inviting space, where wood floors, dark walls and low lighting set a relaxed tone. Cherrett's contemporary American cooking winks at a French bistro influence while also weaving in Japanese, Thai and other global influences. This is a place to order with abandon, as the plates are small and designed for sharing. Begin with items like their tom yum toast on milk bread with shrimp, charred tomato and fish sauce vinaigrette before a plate of house-made summer corn agnolotti or pasta pomodoro. Halibut served over forbidden rice with shaved zucchini and squash is finished tableside with a spicy green curry sauce.