
3
"Launched by three Travail alumni — chef Nat Moser, creative director Sarah Julson, and executive pastry chef Alex Althoff — Dahlia is currently operating as a catering-first “pastries and savories” operation with pop-ups and a full-service restaurant planned; they’re aiming for bold, savory-forward breakfast and lunch dishes and a coffee-shop vibe where diners can linger over slow meals of pastries and brunch food while the team hones hospitality and ambiance." - Justine Jones