Chef/partner Jeremy Fox and Executive Chef Andy Doubrava’s seasonal kitchen and wine bar already has the feeling of a timeless institution. The dining room and lounge are toasty and relaxed, largely thanks to a neighborhood vibe and boisterous local clients. A large picture window overlooking the street is a nice contrast against the dark wood tables and cushioned banquettes.
The market-inspired menu is proudly crammed with names of local farmers, reminding guests of the humble philosophy at the base of each sophisticated composition. The kitchen's range in talent is clear from the first bite of roasted asparagus set afloat in a cashew cream and topped with grilled, nearly pickled cherries. Such deeply savory and welcomingly ambitious flavors may carry over to a creative combo of earthy beets, grains, and berries all held together with just the right splash of acid. Close on the heels is a massive smoked pork chop finished with delicate trout rote- and raisin-studded beurre blanc.
Desserts are quite simply to die for. The sourdough biscuit tantalizes with clouds of whipped cream, macerated strawberries, and basil powder. It's a case of approachable ingredients infused with a bit of creativity and a whole lot of care.