A swanky vibe greets you when you step off the elevator of the Hotel Van Zandt onto the fourth floor and into this music-inspired restaurant. Having made our selections from the well-executed cocktail menu, we couldn’t pass up an order of the roasted shishito peppers, which come with a generous sprinkling of furikake and bonito flakes. Roasted beets with herbed labneh and pickled mustard seed had a vibrant punch with juicy orange supremes and crunchy toasted pistachios. The crispy pork ribs with a spicy-sweet piquillo glaze may have been a little too tender, the meat falling off the bone and onto the plate, but smoked short ribs with roasted butternut squash were just right.
Back to Results
Expect an imaginative menu at this handsome space in the Hotel Van Zandt.