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ulinary artistry defies labels on an evolving menu where dish names read like poetry, and global tastes sparkle on plates and palates. Chef/owner Shawn Doyle and Chef Ryan Lukow coax ambrosial flavors from superb ingredients from near and far – such as meltingly tender Spanish octopus paired with cuttlefish ink aioli, guajillo pepper emulsion, tomatillo corn relish, and a sunnyside-up quail egg. Supplement an in-house fine dining experience with features that include “Savory at Home,” a 3-course takeout dinner-for-two that changes weekly, and “Retail,” a varying selection of goods and goodies from the scratch kitchen, including breads, smoked meats – such as duck pastrami – pickles, pasta, and more. Fine wines not stocked by state stores complete any shopping list. Coming attractions encompass a greenhouse for site-grown produce and an apiary that promises a sweet future for this epicurean enclave.
octopus with cuttlefish ink aioli 10
