"There is no greater joy than spending a warm summer evening sipping a Hendrix Spritz on the rooftop bar before heading downstairs to grab a table for dinner. Homegrown and high-end come together under chef Frank Bradley. The menu is stacked with ingredients from local farms, and even the most simple-sounding dishes will dazzle. For example, the blistered shishito peppers — a fairly standard appetizer, but Bradley serves them over a rich and inventive street corn-inspired puree." - Helen Harrison
