"Head chef Karan Mittal uses eclectic ingredients — furikake, fennel pollen, tomatillo — and modern technique to reinvent the traditional dishes of India. The first section of the menu offers his delicious spin on chaat and Indian street food, while larger plates often honor regional Indian classics. Try a fancy cocktail as a preamble for food that is vibrant, elegant, and fun at the same time." - Mcconnell Quinn, Chris Malloy, Nikki Buchanan