It’s not fine dining, but it’s mighty fine nonetheless. This handsome space is wildly popular for its expansive patios, indoor-outdoor bar, and acclaimed chef, Adam Dorris (formerly of Pax Americana). Despite a packed house, we snagged a few stools at the bar to sip cocktails (a terrific pink lemonade spiked with jalapeño and tequila) and share sweet-potato beignets (striped in tangy dijonnaise and accented with dainty fennel fronds). We continued with a generous plate of smoked beef tartare dotted with crunchy fermented pickles atop a smear of horseradish cream. Grilled Akaushi tri-tip, nicely marbled, featured sides of garden-fresh romanesco florets, roasted spring onion, and mild baby turnips.
Cuisine: New American