
5

"In the former Temporis space, chef Devin Denzer brings a Nordic-Japanese fine-dining tasting menu that leans seafood and seasonal produce, with dishes like sturgeon with puffed rice, ginger-scallion paste, and tom kha broth, plus his signature Milk and Pine dessert from his pop-up dinner series Loon. The intimate, bi-level layout sets the tone: guests start downstairs in a moody lounge and at the chef’s counter for opening bites and cocktails before moving upstairs to an earthy-toned dining room for the main meal." - Jeffy Mai