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A tasting menu in a quietly understated Lower East Side room that reads far more modest than what comes out of the kitchen. The cooking is precise and composed, moving from a breakfast taco opener to scallop to a short rib and closing on goat milk ice cream. Nothing announces itself loudly, which is somehow the whole point. The service knows the menu cold. It holds a Michelin star.
The awards strongest first
- Michelin Guide 1 Star
- The New York Times 2026 · 2 stars, Critic's Pick · Restaurant Review
One number, weighted & current 89
How we scoreThe dishes from the writeups
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Breakfast tacos
“Diners can expect fare that doesn’t usually always make its way onto fine-dining menus, including breakfast tacos, flour tortillas, dairy cow and ice cream tacos.”
The New York Times, 2026 -
Hokkaido scallop
“Unexpected early bites like a breakfast taco set the tone, while dishes such as Hokkaido scallop highlight balance and finesse.”
Michelin Guide -
Stracciatella-filled cannelloni
“Soft scrambled eggs with shio-koji butter, stracciatella-filled cannelloni and a composed short rib demonstrate control.”
Michelin Guide -
Goat milk ice cream
“The meal peaks with a goat milk ice cream, a beautiful study in texture.”
Michelin Guide
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