"Behind the nightly show of an ever-changing selection of ingredients, exquisitely designed plates, and delicious cocktails, is a tiny team of hospitable staff who are constantly going above and beyond. Its small kitchen is helmed by co-chefs Paul Butler and Kelcey Rusch, who are keen on selecting seasonal produce to spotlight. The duo isn’t afraid to experiment either; don’t be surprised to see unexpected combinations like yellowfin tuna and bison tenderloin paired together into a beautiful mosaic block. The beverages pair well with the dishes here, whether it’s a glass of thoughtfully curated pét-nat or a cocktail created by Katie Weismann, one of the best bartenders in town." - Celina Colby