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A tasting menu tucked into the back of a wine bar, which is either a charming origin story or a logistical surprise depending on how you find it. The chef draws on a Lower East Side upbringing and California foraging in equal measure, and the cooking threads those two worlds together with enough visual ambition that the plate sometimes outshines the bite. The ingredients are strong enough to hold it all up.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Californian lamb with spring vegetables
“to tender Californian lamb with spring vegetables and an intriguing jus accented with mole and black garlic”
Michelin Guide
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