"While grand seafood towers and the likes of 50-day dry-aged bone-in strip loin up the ante for extravagance, everything that Amos Watts — the talented chef/owner of this elegantly rustic contemporary American retreat in LoHi — puts on a plate showcases his knack for complex, sophisticated flavor combinations. Try the green-chile sausage–and–goat cheese ravioli in squash butter sauce with eggplant-tomatillo caponata or short rib atop a garlic-chive pancake with red-miso gyu-dare jus, charred snow peas, pickled ginger, and truffled tamari. Cocktails are equally smart." - Ruth Tobias, Eater Staff
