The burgers at this East Village spot are as good as the craft beer that's served with it (yes, even without ketchup). It's bar food done better: steak tartar and deviled eggs with artichoke mousse.
Owner Kevin Roberts and chef Chad White are betting big on Rising Sun-inspired standouts like the Kobe beef that they're doing four ways: nigiri, sashimi, yakitori-style, and fat cracklin. En savoir plus .
