"Chef Miguel Sosa’s inspiration for his eclectic menu at this downtown spot stems from his French training, the Mexican culinary influence of his mother and grandmother, a passion for locally sourced produce, and an insatiable curiosity. The rotating menu at this intimate space ranges from Spanish octopus a la plancha with harissa and avocado mousse to a duck breast with a chocolate and morita pepper mole. Chef Sosa sources produce from local farms like Red Truck Farm, Flat Tack Farm, and Wobbly Cart Farm. Other menu items come from Mayer’s Custom Meats in Ridgefield and PNW Wild Mushrooms. Reservations are available through Resy." - Rachel Pinsky
