"This tiny 12-seat restaurant is like sitting through your aspiring actor friend’s improv show, except enjoyable, with an exciting menu that literally changes by the day, by the hour, and by whatever the chef grabs from the nearby farmers market. While half the fun of a meal here is not knowing what to expect, you can always count on some kind of offal. Like blood sausage with vinegary marinated asparagus that cuts through the richness, or sweetbreads placed atop grilled baby lettuce that make you reconsider just how versatile different animal parts can be." - aimee rizzo, kayla sager riley
Kayla Sager-Riley
