Executive Chef Graham Dodds’ menu weaves between meatcentric dishes and plant-based ones, so even dining partners with diametrically opposed dietary preferences can experience a seamless dinner side by side. Though the menu changes with the seasons, be on the lookout for his intriguing riffs that reimagine the meatiest of dishes as plant-forward fare: vegetable charcuterie, beet chili and more.
Special Dishes: Vegetable Charcuterie
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Make restaurant favorites at home with copycat recipes from FN Magazine.
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