
1

"An evening offshoot attached to a lunchtime-focused mini-chain that channels bright, fresh Mediterranean flavors under chef Shuli Wimer (a River Café alum). Standouts include a perky tuna tartare with chilli, coriander and tahini served as a refreshing fishy dip for Sardinian pane carasu, baked zucchini flowers stuffed with ricotta and lifted by basil and lemon zest, and a bone marrow toast on toasted brioche with softened onions that recalls a luxurious St John riff. Downsides noted are pounding music and an underwhelming laffa bread, but a short, canny wine list and very vibrant service help make for an entertaining, flavorful meal overall." - George Reynolds