The kitchen is overseen by chef-partner Ari Kolender, who has created a California-inspired menu with refined European techniques. The menu delivers seasonal, seafood and produce-heavy dishes, with an inclination toward smaller, shared plates. There are waffles and tartines as well as oysters, ceviche and sandwiches and everything in between. The menu is matched by a carefully curated selection of wine and beer. Fancy a bottle before stopping home? Shop the best new age California wines in one place before you leave.
All-day dining
Crispy buckwheat waffles; Japanese breakfast bowl; cast iron banana bread; oysters; crudo; and European canned seafood plus salads and sandwiches.
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