The West Village eaterie is the brainchild of Ryan Burke and Kenneth McCoy, the same team behind Ward III and The Rum House. This all-day café, cocktail bar, and dinner spot, draws inspiration from Burke’s Southern California upbringing, as well as McCoy’s travels through coastal Italy. The coastal influence also extends the restaurant’s design which features plants, distressed wood and skylights to create a light and airy vibe.
Chef Peter Lipson (Empellon, Northern Spy Food Co.) has created an international menu of reimagined classics, like a simple lamb burger with pepperoncini relish and cave-aged cheddar cheese smoked in-house atop a brioche bun slathered in spiced mayo with cloves, cardamom, and star anise and jerk sunchoke kebabs. Beverages are on the lighter side with a focus on health-conscious ingredients.
Laid back dining, healthy eating
'Albany Beef' tartare with smoked sturgeon & toasted challah; swordfish Milanese with crushed olive, cipollini onion, & omato passata and fettucinni with asparagus and white clam ragu.
The Scorpion with Kombucha, Mezcal, Aperol, and mint and the Vitti, made with gin, Italicus bergamot liqueur, and passion fruit liqueur.