Our dinner at chef Monica Pope’s industrial-looking Midtown site began with a refreshing wine from a Lubbock-area vineyard and flavorful appetizers of preserved-lemon hummus, roasted pepper and pomegranate puree, tapenade, olives, and pita. A pistachio-coated filet of rainbow trout with mandarin orange sauce was good, but unfortunately, local or not, caramelized cubes of beef with peppers, onion, and coconut missed “tender and tasty” by miles.


Owner Adam Jones has been honing his restaurateur skills on Main Street for fifteen years, and that unrelenting attention to detail has found a new home in this high-end space helmed by chef Blaine Staniford, a CIA grad who spent a decade in the culinary trenches of New York, San Francisco, and Dallas.


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