"In the ground floor of the Hyatt at Olive 8, ultra-chill farm-to-table bistro Urbane joins with local growers, ranches, breweries, and wineries to focus on hyper-seasonal ingredients. As a result, Chef Brian Pusztai’s menus change continually. The fish, whatever it happens to be, is your best bet, especially if it’s wild salmon or cod, and the local charcuterie and cheese plates, decorated with all sorts of fun little embellishments, are always inspired." - Meg van Huygen
Hyatt/Official
