“Everything is from around here” the menu modestly announces. But even if it didn’t, you’d likely get the picture. A tray of recently harvested heirloom tomatoes sits on the counter, waiting to be chopped up; scattered with venison machacado, bright green (hot!) chiles, and cotija cheese; and bathed in piquant lime juice. A sprig of basil flower buds adorns your plum wine spritzer, while mesquite beans flavor the diminutive scoop of ice cream atop your fresh peach cobbler. That said, meat predominates at this “butcher shop and supper club,” as in a beef meatball banh mi, the crusty orbs balanced on a huge roll (along with the requisite pickled vegetables) with the help of mayo and chicken liver mousse. Or the pastrami sandwich, the grilled rye bread—soaked pink with a beet-infused Thousand Island dressing—supporting layers of juicy pastrami, sauerkraut, and melty white cheddar. A wood-burning fire, blue leather banquettes, and weathered wood give the place a modern farmhouse feel.
Cuisine: New American
Drinks: Beer & wine