You’ve waited patiently for those hot fried clams, that butter-drizzled lobster roll, that flaky grilled whole branzino. You deserve that scallop ceviche. Read more.
Open Wed. - Sun. (reservations via OpenTable.com), the restaurant has no menu. Instead, diners are at the mercy of Chef/owner Kevin Cory, who selects the food box for you based off a meet & greet. Read more.
Try the velvety roasted veal porterhouse over artichoke spaetzle, topped with a citrusy gremolata. And don’t skip the cheese cart. Or you might miss a stellar Shropshire or rare Pont l’Évêque. Read more.