I am not vegan raw, vegan, or even vegetarian, but this chef is amazing. Rachel Carr deserves all the awards possible because her food is full of flavor, presented beautifully, varied, fresh and innovative.
I recommend this restaurant for the food, and the decor. The location on main street in this super adorable shop area inspired us to stroll the shops after dinner. This was great meal and a new favorite dining spot for us.
- The-e-list, An Excruciatingly Opinionated Guide to the Connecticut Shoreline
Carnivores in your crowd will be happy with the Seitan Steak au Poivre, served with a stack of potatoes au gratin and micro greens. Most of the produce is grown on their very own farm in Lyme, there’s parking in the back and an interesting menu of fresh cocktails including a Watermelon Martini and Blackberry Collins.
Like so many truly brilliant people [Chef Carr] is totally self-taught and like all excellent chefs she is obsessed with quality. Nothing is greater than the sum of its parts. Every dish is a celebration of the best of the season’s largesse.
I was wowed by the desserts at Six Main. We tried the key lime pie made with avocado (although you would never guess it), as well as the berry cheesecake made with cashew cream and the peach cobbler made with a combination of avocado and cashew cream. These were all excellent.