"As it heads into its second year, this accomplished restaurant is now under the direction of veteran chef Cameron Ingle (Bestia, Blue Hill at Stone Barns), who will steadily add seasonal dishes to the modern Italian menu. Using Chino Farms ingredients, chef Ingle showcases dishes like scallops on the half shell, homemade lobster agnolotti, and bistecca alla Fiorentina. Take it all in from the dramatic dining room with mosaic tiles on the floor and a round centerpiece bar." - Candice Woo, Helen I. Hwang, Eater Staff
Mandie Geller
