"For breakfast or weekday brunch before hitting the conference room, this midday restaurant from the Herbs and Rye team serves upscale food and drink in a cool and airy interior. Go big with a seafood platter of lobster tail, prawns, and oysters or fill up with chorizo bacon crispy rice, shrimp and grits, or brioche French toast with berry compote and shaved foie. As one would expect from bartender Nectaly Mendoza, the cocktails are not to be missed with options like a briny Roquefort Martini, a fruity drink with pisco, orgeat, and passionfruit, and a frozen Irish coffee." - Janna Karel
