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"Seated at a large U-shaped counter surrounding the kitchen on the top floor of the Bill Voorhees Building, I experienced a youthful, maximalist vibe from husband-and-wife chefs Andy Doubrava and Tiffani Ortiz, with a strong dedication to locality, seasonality and preservation; the meal is built from an array of stimulating small bites that might include a deboned, stuffed and dressed chicken wing or a wee bowl of crisped lamb neck atop creamy Carolina Gold rice in candy cap mushroom broth with pickled radish pods." - The MICHELIN Guide