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"A spot for indulgent, hearty plates exemplified by an expansive charcuterie selection—duck prosciutto, salami, tomme, Red Dragon, Seahive, several chutneys, pickled vegetables, honeycomb, strawberries, marinated olives, grilled ciabatta and crackers—which the author devours, and a reserve bottle of barrel-aged Chimay Red that complements the mood of calculated excess." - Paula Aceves, Margalit Cutler