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The first thing you see is the aging cabinet, a floor-to-ceiling glass wall of beef that doubles as the room's art installation. This is a meat-forward restaurant opened by a celebrated artisan butcher, so the sourcing is the whole point: heritage cuts like Oedslach ribeye and Belgian red cattle share the menu with Menapii pork. Dishes are designed for sharing, which is a good excuse to work through more of the menu than you planned.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
- Oedslach ribeye Michelin Guide
- Tongue of Belgian red cattle Michelin Guide
- Menapii pork cutlet Michelin Guide
Nearby in the record closest first
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- Boo Raan Traditional Thai Eat · 86
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