
5

"A vegetable-forward, zero-waste approach drives this new project from Danielle Ayer and Conor Dennehy of James Beard semi-finalist Tallulah, joined by former Tasting Counter chef Marcos Sanchez. Open since late October, it offers a seven-course tasting menu alongside a la carte and bar options, with early standouts like smoky cabbage in seaweed broth with chicken skin, the FK chopped salad rich with pickles and ferments, and creamed kale with Vermont cheddar." - Tanya Edwards