last call on this season’s crispy rice (v+, gf) with caramelized oyster mushrooms, soft-cooked egg (or cashew crema), pequillo pepper emulsion, pimetón + chives. today is technically the first day of spring (yay grey and overcast!) but
don’t forget to save room for dessert: with meyer lemon at the very bottom and a crispy sesame candied crunch on top, our vegan white chocolate mouse (v,gf) is not to be missed this season. be sure to dig all the way in on this one for those la
a cozy one perfect for when the days turn grey and chilly like today. charred leeks (v, gf+) with butter beans cooked with sherry, leeks that are confit til tender and hard seared to caramelize, topped with a sauce made from calabrian chilis, caste
another mid-season update and one of our favorites from this current menu, our maitake mushrooms (gf) with crispy yukon potatoes, savoy cabbage, fried shallots and a cream + vin jaune sauce. also seen here with our caramelized onion + fig tartine, do
we’re back to our regularly scheduled programming this week and catching up with a few mid-season additions to the winter menu. first up: our seared cabbage (v, gf) with ajo blanco, guajillo-almond salsa macha, chives. swing through this we
always a classic. often imitated but never duplicated, our bread + spread has been around about as long as we have: 6+ years minus a brief time away in 2019. a question commonly asked is “why is this bread so good?” and for that we hav
who do you love? 👀💘 chef @nick_dunlap has created a 4-course tasting menu for all of you friends and lovers out there for valentine’s + we’ll be bringing cocktails, wines and vibes all weekend. tickets will move quickly, check the link
OUR WINTER MENU IS HERE! chef @nick_dunlap and team have been busy in the lab cooking up a fresh seasonal menu, alongside a few returning faves + a list of new cocktails and wines. stop in to check out the newness + shake off some of this winter weat