At this elegant outpost Chef Jesse Schenker imbues each dish with distinct originality. The space flows from an inviting front lounge to a cozy back dining room, dressed with burlap ceiling pendants and ivory terrazzo flooring. Go for the three or four-course prix-fixe dinner to experience this clever and delightful cuisine. Creamy anchovy dressing and meaty bacon join in the chef's take on this classic reinterpretation of a wedge salad. Risotto-style beluga lentils balance intense mushroom stock with a subtle hit of jalapeños. Many dishes highlight delicious restraint, like the pan-roasted branzino with foamy and mild foie-gras veloute. Finish with the slender bar of chocolate torte with white chocolate-miso ganache and fennel ice cream.
MICHELIN guide inspectors
Nearby tourist attractions