Old World coastal flavors and ingredients are incorporated into the food at Matthew Kenney’s sleek vegan dining spot. The regularly changingever-evolving menu features new takes on classics, like cacio e pepe made with kelp noodles, snap peas, pea tendrils and dehydrated olives. Flora artisanal cheeses, such as almond ricotta and white truffle cashew-macadamia, are served on platters with pickles, mustard seeds and almond fennel crackers.
Special Dishes: Cacio e Pepe
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