"An off-the-menu bread course draws insiders: a multi-grain piatti served with Calabrian chili oil and goat butter. Ask for the “triple dip” with Calabrian chili oil, goat butter, and, depending on the night, either pickled anchovies in oil or olives and ’nduja; occasionally they get creative with a fourth accoutrement if you request it, a pleasant surprise per managing partner Tony Carson." - Shivani Vora