(From June 2011) Power menu meets power diners in an über-Marfa-cool space. Recent temptations included our favorite, the grilled rack of lamb, served on giant white beans with a leek-and-potato terrine, delectable in both flavor and presentation. This time we picked a bold fettuccine with asparagus, cannellini beans, and spicy chile flakes. With creamy, lemony mashers and braised brussels sprouts, the hickory-grilled swordfish proved as satisfying but without the fireworks. Cheers for the clever appetizer of peppery shrimp, bacon, grits, and a poached egg and for the dessert of bread pudding splashed with rum—spoons for all! Beer & wine.
My Library
