New Hampshire Magazine
At Raleigh, a modern, bright white space with large windows offering views of Memorial Bridge, Idnani works with her chef, Jeremy Glover, planning exquisite bites that pair perfectly with her wine collection of about 80 carefully selected bottles — many naturally produced — from Alsace to Germany to the Loire Valley.
The small plates we sampled were simply divine. Glover’s Foie Gras Terrine, $17, is a silky, decadent slice of rich, buttery foie made innovative with a dusting of cocoa combined with streaks of not-too-sweet strawberry jam and diced rhubarb. Each flavor has its moment to shine, then yields once again to the centerpiece -- that smooth foie, served with crispy sourdough toast.