Mediterranean and produce-driven fare in a warm, intimate and modern decor.
The dark blue dining room is flanked by an open kitchen counter where the main attraction is the two wood fire oven operated by chef Charlie Jones’s crew.
Some of Our Favorites —
Hummus and merguez
With naan bread, pickled chili and dukkah.
Black truffle chicken liver parfait
With mandarin jelly, nut brittle and sourdough.
BBQ baby octopus
With jerusalem artichoke “ajo blanco”, spicy paprika butter.
Wood roasted baby chicken, baby potatoes, roasted vegetables and chicken jus.