"Complementing the seasonal, deftly executed vegan dishes are a myriad of natural wines meant to electrify one's taste buds. Toasted focaccia served in a miso bagna cauda is an umami-rich bite, tailed by tagliatelle tossed with nori "butter" sauce and broccoli rabe. Date cake with vanilla "gelato" gets a hit of black salt for delicious complexity." - The MICHELIN Guide