Expect 'vegetable-forward American cooking', inspired by the Grove’s bohemian and laid-back attitude and James Beard award-winning chef Schwartz's own wholesome ethos. The menu features fresh, seasonal ingredients such as local seafood and meat from humanely raised animals.
Designed by longtime Schwartz-collaborators Grove-based Arquitectonica and Meyer Davis Studio - taking inspiration from its surroundings with the use of natural materials and an inside out vibe - although there's an outdoor patio. There's a walk-up café selling bakery items and tables in the park for more casual fare with the restaurant housing an open kitchen - with a hearth and charcoal grill.
Vegging out, Florida-inspired eats
Baby heirloom beets with creamy stracciatella cheese and pistachios; roasted bone marrow with burgundy snails along with a coddled egg; rock shrimp and chorizo pizza with Manchego cheese and suckling pig with charred ramps and a roasted heritage breed Poulet Rouge chicken.