It’s the seasonal menu items—braised pork shoulder with garlic sausage, summer squash and pesto-tossed pasta—that make the place what it is. En savoir plus .
Former HotChocolate chef Mark Steuer keeps it seasonal with dishes such as braised chicken with greens in a whole-grain mustard broth, and sates late-night appetites with grilled cheese on black bread En savoir plus .
Recent dishes include escolar with bacon, Swiss chard and a white wine sauce; a pizza with wild mushrooms, garlic and pecorino; and a crispy duck confit with sweet peas, mushrooms and spring onions. En savoir plus .
Where to sit: by yourself, at the bar; if not, in the back room. What to order: Crispy pork belly, corn fritters are must-haves. Finally, what to drink: Order liberally from the sake and cocktail list En savoir plus .
The fried items all have great flavor (like the fried onions with lemon and jalapeño), but sometimes they arrive soft instead of crisp. Likewise, the herby lobster roll can get a little chewy in parts En savoir plus .
Three-cheese mac, pistachio-crusted chicken, chili-crusted pork chops with pickled peaches and buttermilk–fried chicken are some of the rib-sticking offerings. En savoir plus .
