The food is substantial (and tasty) enough to make a meal of, but getting a couple of early evening cocktails and snacks before a later downtown dinner rez is really the move here. Read more.
The entrées—roast chicken, slow cooked lamb—veer more traditional, so we love to make a meal out of the small plates, plus all the desserts. Read more.
Most of all, do not skip dessert: Two brain-twisting flavors of gelato and sorbet daily that will probably win Brooks Headley another James Beard award. Read more.
Visit the tearoom in the morning, when the sun illuminates the room in a dreamy golden hue, and the crowds have cleared out. Read more.
Ask for wine director Jorge Riera. He will pour you what you never knew you needed. And Always. Order. Dessert. Especially if that peanut butter creation is on the menu. Read more.
