It’s the seasonal menu items—braised pork shoulder with garlic sausage, summer squash and pesto-tossed pasta—that make the place what it is. Read more.
Former HotChocolate chef Mark Steuer keeps it seasonal with dishes such as braised chicken with greens in a whole-grain mustard broth, and sates late-night appetites with grilled cheese on black bread Read more.
Recent dishes include escolar with bacon, Swiss chard and a white wine sauce; a pizza with wild mushrooms, garlic and pecorino; and a crispy duck confit with sweet peas, mushrooms and spring onions. Read more.
Where to sit: by yourself, at the bar; if not, in the back room. What to order: Crispy pork belly, corn fritters are must-haves. Finally, what to drink: Order liberally from the sake and cocktail list Read more.
The fried items all have great flavor (like the fried onions with lemon and jalapeño), but sometimes they arrive soft instead of crisp. Likewise, the herby lobster roll can get a little chewy in parts Read more.
Three-cheese mac, pistachio-crusted chicken, chili-crusted pork chops with pickled peaches and buttermilk–fried chicken are some of the rib-sticking offerings. Read more.
