Although it’s housed in a converted 1890s carriage house, Devon features a contemporary-styled dining room dominated by a chandelier whose long, copper tentacles extend across the ceiling like a giant octopus. Originally occupying a small storefront, the restaurant has taken over two adjacent stores and now has a full license. The kitchen, despite the loss of original chef Pedro Simental, hasn't lost a beat, turning out food good enough to warrant a long drive from the Westside. might include foie gras in raspberry sauce, tuna tartare, or sensational curried in a delicate Champagne sauce. Most entrées are remembered for their masterful sauces, including a in a potent red wine reduction, butter-tender caribou in creamy morel mushroom sauce and rabbit in mustard sauce. There are good and an impressive list that's the pride of the personable, hands-on owner.