Named after the owners’ grandmother Lillian May, L. May aspires to be a place where people have fun and enjoy good food, locally sourced when available.
We ordered the nightly special—pan-seared sea scallops with brown rice salad in Champagne citrus beurre blanc sauce ($24)—as well as Mediterranean shrimp and scallops (also $24). The scallops were tender and sweet, the sauces delicate, and a cold brown rice salad with chopped veggies and fruits was a perfect complement. A glass of Cupcake Chardonnay paired well with the entrees. Salad—romaine with mixed greens, cucumbers, almonds and croutons with Parmesan garlic dressing—accompanied by homemade seven-grain bread and tasty crushed red pepper butter completed the meal. Servers displayed a variety of rich, decadent desserts at our table, but we just didn't have room. Though the chef's specialty is seafood, the restaurant also serves pizza, soup, sandwiches and more.
L. May was busy on a Friday night; diners filled the dozen or so tables in the main dining room as well as a bar area, another dining room on the other side of the bar and outdoor seating.