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
Seen an error? Report This Listing