"Chef and owner Jake Howell's menu of Spanish and Basque-inspired food cooked with French techniques is always changing, and he doesn’t like anything to go to waste. To that end, many meat dishes use cuts not served at other restaurants. Favorites interpretations include a braised rabbit, a blood sausage crepe, and tomato toast. Items are listed on the menu with just a hint at some of their ingredients, and few substitutions are made. Expect artful presentations all around." - Margaret Littman
Danielle Atkins
