MICHELIN Guide’s Point Of View
When three alums of Komi and Little Serow combine their talents, the result is bound to be an easygoing favorite, where food, drinks and hospitality mesh effortlessly. The mood here is buzzy and the interior colorful, with watery blue murals and highly attentive servers. Don’t be fooled by the casual vibe though, as this kitchen is notably serious. Tables are filled with dates or celebrants, all leaning over shared plates of Mediterranean specialties. Starters have included the spice-rubbed and gently sweet barbecue carrots, bearing just a hint of hickory smoke. Be sure to indulge in clever bread courses, like red fife sourdough rubbed in “burnt bread sauce” and brightened by lightly dressed lettuce. Pastas are equally popular in this dining room, especially the delicate triangoli draped with pea-shoot pesto. Do not, under any circumstances, skip their show-stopping signature dish—lamb ribs dressed in date-molasses jus, with such juicy and smoky meat that it nearly slides off the bone. A wall of wine bottles frames the semi-open kitchen, showcasing a list of interesting pours ranging from Georgia to Greece. During dessert, don't forget to inquire about their vintage Madeira and Port.