Small Plates
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Braised oxtail stewAn off-the-bone braised oxtail stew floated over creamy brown-butter polenta; its intensely beefy shreds, baby carrots, and cipollini onions recalling the soup mom used to make.
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Crispy chorizo sausage sandwichA crispy chorizo sausage sandwich topped with a fried duck egg combined Spanish and Latin influences with layers of Manchego cheese, sofrito, and avocado.
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Short-rib meltA braised short-rib melt topped with aged cheddar, horseradish mayo, and red onion, the beef was, well, meltingly good, recalling the best gastro-pub cuisine.
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Tuna crudoA silky tuna crudo, its pale palette enlivened with colorful Meyer lemon, balsamic, and a streak of carrot purée.
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Shellfish bisqueA delicate saffron-laced shellfish bisque loaded with scallops, shrimp, and mussels.
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Crispy on the outside and perfectly tender on the inside, it boasted a vibrant sweet-tart orange-chile mojo and sat aside a lively chickpea salad.
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Korean fried-chicken wings 2 отзываThe addictive Korean fried-chicken wings with pickled veggies were bar food transformed, gorgeously lacquered with a fiery orange combination of chili paste and sweet soy.
Entrees
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Wild boar ragout pastaWild boar ragout pasta with hedgehog mushrooms and rapini.
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Seared sea scallopsFat, tender scallops with accompanying root vegetables and garlicky greens.
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Desserts
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Adult milkshakeMexican chocolate brings sweetness, the Mezcal brings smoke, and the cayenne and cinnamon bring spice.
