Under the aegis of celebrated chef, Anne Kearny, this boisterous scene forms one of the keystone culinary destinations for the massive Armature Works development in which it is housed.
The menu relies heavily on prominent wood-fired ovens and casts a wide net for European flavors, turning to Iberian ingredients—as in the roasted octopus with chorizo, white beans and kale. Then, Germany might be the inspiration behind a plate of bregenwurst with caraway-pickled cabbage and apple chutney. Other offerings, like yellowtail snapper with amandine sauce, have their roots in New Orleans, where the chef first earned her reputation. Regardless of this particular reference point, the common thread here is assertive flavors prepared with an assured lack of fuss.