Executive Chef Bill Peet has quite the impressive resume. A graduate of the Culinary Institute of America, he's graced kitchens at restaurants such as Lutece, where he ultimately was sous chef for Andre Soltner, in addition to pastry chef; La Petite Rose, his and his wife's restaurant, which received the AAA Four Diamond award; Merlot Bar and Grill/Iridium Jazz Club; Asia de Cuba; 44 at the Royalton, where he was executive chef; Cafe des Artistes, where he again was executive chef; and Pair of 8's, his own restaurant. In between the Royalty and Cafe des Artistes, Chef Peet was contracted by ARK Restaurant Group to become its corporate executive chef in charge of 26 restaurants in a variety of locations, including New York and Las Vegas. At Pair of 8's, however, is where noted restaurateur Ken Aretsky entered the picture. Of course, Aretsky has his own amazing profile; one of New York's most legendary restaurateurs, he's run such notable restaurants as 21, which he managed for nearly a decade; Arcadia; Butterfield 81; and Oren and Aretsky, the hangout for the New York Rangers in the late 1970s. Co-owner and proprietor of Patroon since the beginning in 1995, on Patroon's 10th anniversary he purchased sole control of the restaurant. Shortly thereafter, in 2006, Aretsky asked Peet to run the kitchen of Patroon. Since then, Chef Peet has developed an incredible menu of modern American fare that never ceases to delight his customers, as evidenced by the dining room, which is packed day after day and night after night. When Aretsky arrives, he lights up the room with smiles and heartfelt hellos to his clientele. No one could ask for more than that. For the dinner menu, please continue. For the lunch menu, please click here.

Appetizers: Soups of the Day ($12); Boston, Endive & Watercress Salad (red wine vinaigrette, $14); Baby Oakleaf Lettuce Salad (shaved red onion, grape tomatoes, sherry vinaigrette, $13); Grilled Lobster & Mango Salad (shaved asparagus, frisee, mango vinaigrette, $19); Maple Glazed Quail (warm wild rice and sundried cranberry salad, $17); Grilled Smoked Prawns (roasted tomato vinaigrette, mache, $19); Chopped Vegetable Salad (haricots verts, red radish, tomato, roasted butternut squash, shaved carrot, roasted corn, lemon zest, asparagus, fingerling potato, avocado, grilled red onion, tangy caper dressing, $15); Traditional Caesar Salad (prepared tableside, $16); Chilled Jumbo Shrimp Cocktail ($18); Jumbo Lump Crab Cake (lemon and tarragon aioli, baby green salad, $18); Classic Steak Tartare (fresh baby herb salad, toasted baguette, $19); Grilled Baby Octopus (orzo, tomato, kalamata olives, sweet pea shoots, feta cheese, lemon dressing, $18); Chilled Oysters & Clams (Blue Point, Great South Bay, New York; Malpeque, Prince Edward Island, Canada; Kumamoto, Yaquina Bay, Oregon; Mini Little Neck Clams, Great South Bay, New York, MP).