Chef Danny Grant is at it again as he brings his distinctive flair and flavors to this live-fire hot spot. Inside, the space is less about glitz and more about a natural, lush and polished vibe. Lofty windows ensure the bi-level arena is flooded with light, but most of the action is centered around that open-flame kitchen. Informed and pleasant servers steer diners through a panoply of inspired dishes, like complex salads, warming pastas, and wood-fired pizzas. The deliciously affordable “Pig Picnic” is a must among groups, while octopus panzanella with charred avocado and farfalle pomodoro with creamy burrata are beloved, individually sized bites. Mille crêpe with poached pear, oat streusel, and Earl Grey sorbet is an ingenious take on the classic treat.
- MICHELIN guide inspectors
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