Dining Guide

Oak

We were quite taken with our shareable order of onion rings, both red and white, battered with chickpea flour and ornamented with a swath of piquillo pepper puree that had a gentle afterburn. Micro-thin veal, served Milanese style with a small arugula and heirloom tomato salad, was masterfully executed. Just the right touch for dessert was a disarmingly delicious cold lemon soufflé with a dollop of lemon sorbet.