Chef Andy Nusser has crafted a menu of substantial tapas and medium-sized entrées, done mostly “a la plancha” with unmistakably Catalan flavors; get the duck egg with mojama. [Eater 38 Member] Daha fazlasını oku.
The ingenious interior, designed by DeVinn Bruce and built entirely of reclaimed wood from a Vermont dairy barn, is a rustic-chic setting for both drinkers and diners.
Prosciutto-studded eggplant parmesan is gooey and delicious, and polenta topped with creamy porcini mushrooms is simply to die for.
Go to Cafe Gitane for strong coffee and towers of couscous; slip into the ballroom for people-watching and dancing.
