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"Seated at a large U‑shaped counter that surrounds the kitchen on the top floor of the Bill Voorhees Building, I experienced a youthful, maximalist cuisine from husband‑and‑wife chefs Andy Doubrava and Tiffani Ortiz built around an array of stimulating small bites—examples include an elegant deboned and stuffed chicken‑wing preparation and a crisped lamb neck atop creamy Carolina Gold rice dressed with candy cap mushroom‑infused broth and pickled radish pods—delivered with dedication to locality, seasonality and preservation." - The MICHELIN Guide