Chef Daniel Humm’s Grub Street Diet

"Dinner at this restaurant feels warmly European, with an all-wood interior, a fireplace in the colder months, and an outdoor garden in the summer, and the menu is short and focused, offering just a few salads, a few pastas, a little fish, and a great chicken. We shared salads of chicories, citrus, and shaved kohlrabi that were crisp, bright, and balanced, each ingredient allowed to speak for itself, then moved on to a few pastas and a whole roasted branzino. Since a trip to Greece, I’ve been gravitating toward Mediterranean flavors and seafood, and the flaky branzino here captures those elements beautifully, reinforcing my feeling that the place is very honest in how it cooks and presents food." - Ben Widdicombe, Ryan Inzana