"Ahead of the curve when it opened 14 years ago with an emphasis on wood-fired cuisine, the fittingly named flagship of chef Steven Redzikowski and beverage director Bryan Dayton is now an old reliable. The seasonal menu mixes influences liberally — think arancini with blue cheese and spiced honey next to cod tempura with Thai chili sauce and peanuts next to wood-fired lamb belly with grilled eggplant, falafel, and cucumber harissa — but the apple-kale salad with almonds and togarashi is an all-time favorite, and the same goes for the bourbon-based, Bénédictine-laced Across the Atlantic cocktail." - Ruth Tobias
Ruth Tobias
