"The urban patio area tucked between two indoor dining spaces is a perfect setup for chef Brad Wise’s wood-fired dishes (think a grilled kanpachi collar with garlic chili oil or a dry-aged hot dog with salsa escabeche and elote aioli) and $1 oysters on Monday afternoons between 4 p.m. and 6 p.m. Sip on a cocktail concocted by bar manager Jess Stewart, such as the Roadmaster, an old fashioned with orange black pepper oleo." - Helen I. Hwang, Candice Woo
Paula Watts