Hand crafted cocktails, locally sourcedvegetables, house made pastas. Menu has nice variety- of smaller plates on up to larger entrees and shared items.
Voted one of Esquire magazine's best new restaurants in 2012. They reco'd black bass with chorizo and eggplantaioli, and angoustines with garlic soup, uni butter, and lardo
Save your money and go somewhere else. The waitstaff/hostesses/ bartenders--clueless. Food good but don't go there hungry. Portions very small. Bar has limited cocktails. Customer service disaster