"The vibe may seem moody come evening, but the staff is always warm and affable. A black-eyed pea cake composed with crushed potatoes is pan-fried to render a golden breadcrumb exterior; while Moroccan tagine bobbing with chickpeas, a host of vegetables including carrots, turnips and zucchini, and topped with crispy tofu strips is all heart and soul. Come dessert, try the hand-churned cashew ice cream or a lemony cheesecake with a mixed berry reduction and coconut-cookie crust." - The MICHELIN Guide
