While in-house chatting with the chef team of Brent Beavers, David Cottrill and Aaron Retka (disclosure: all of whom I know well) at a small, soft opening Saturday night, I got a sneak peek at the tentative full menu, including an $8-per-plate late-night menu that will run until midnight.
A few teasers from the late-night menu: a shrimp corndog with red chile ketchup and key lime mustard; Poutine (kettle fries, chevre, smoked peppercorn gravy); and veggie falafel tacos with herb aioli.
And from the entrée list (again, subject to change before Thursday): the Sencha Salad (featuring my favorite dressing of all time, a smoked tea vinaigrette); red curry/coconut Burmese Yardbird with pineapple tempura and lemongrass dumplings; and a Daube of Lamb "Pueblo" with Mirasol chiles and shallot oatmeal hush puppies.
A note at the menu's bottom reads: "We use exclusively sustainable seafood, natural, antibiotic and hormone-free meats and truly farm-to-table produce."
Without further ado, let's let five images from the night speak more to the meal and what you should plan to see from the culinary team. Click on each photo to enlarge:
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