The menu changes according to the chef’s whim: rhubarb with tea-smoked baby octopus or eggplant Parmesan with tempura fried cheese curds and strawberry marinara. Take advantage of the back patio.
The ever-changing menu might include a creamy mushroom soup with lavender and thyme; Amsterdam-style mushrooms in a beer broth; or spiced lamb pie alongside almond-garlic mashed potatoes.
A brunch plate of smoked salmon features creamy Zingerman’s goat cheese and lamb is sliced onto a baguette. Try the turkey burger with chipotle-sage aioli and a salmon burger with pickled ginger.
The food is made up of cheap, Asian basics like dumplings and ramen noodles. But the dumplings are filled with lamb and brandy and the ramen tossed with braised pork belly and king oyster mushrooms.
Ceviche maki pairs lime-marinated scallop with mango, cilantro and jalapeño, and salmon gets stuffed in a spring roll, fried and served with green curry dipping sauce.
Try ground chicken with basil and preserved eggs. Also try the specials board; promising rotations have included lettuce wrap–ready deep-fried mackerel with apples, cucumbers, fish sauce and chiles.
The menu consists of only three pizza and the owner makes each individually- with puffy, chewy crust; house-pulled mozzarella; layers of fresh, earthy mushrooms; and an obsessive eye for detail.
Ripiene are delicate and delectable; pan-fried polenta is a luscious base for bitter rapini and sweet onions; and roasted chicken is plump and juicy inside, salty and crispy on the outside.
Spareribs are pull-apart tender with a subtle smokiness. The Brisket is beautifully marbled beef is given just the right treatment to yield tender bite after tender bite, whether chopped or sliced.
