Executive Chef Chris Coleman is an artist. His canvas: your plate; his paint: delicious food; his studio: for two years now has been Petaluma on NYC's Upper East Side.

Chef Coleman lives by the motto, "Watch what happens and let the truth be told. My food speaks for itself." That food includes Calamari with Cocktail and Tartar Sauces, Buffalo Mozzarella and Braised Tomato, Chef Coleman's Springtime Chopped Salad, Pan Seared Crushed Walnut and Pine Nut Encrusted Halibut on Sautead Spinach, and Grilled New Zealand Rack of Lamb with Carmelized French Onions in a Red Wine Vinegar Sauce atop Grilled Veggies, all cooked in a wood oven, just to name a few.