Beyond their size, small businesses are defined by their spirit. And at the helm are their intrepid founders—scrappy, ambitious, and resilient. They invent and build things despite uncertainty, because it’s what drives them. Their risks lead to innovation that moves the world forward. And we need them.
It was our anniversary, and we sat at the Chef's counter. Our server brought us complimentary champagne, which was delightful and unexpected. Watching the three chefs was impressive. They prepare a restaurant full of diners in such a small space. I could go on and on but suffice to say the meal was incredible. And try to save room for desert!
So far this is my favorite restaurant in California! Since trying it, I had probably returned close to 10x within the last year and have left happy every time. Simple, great quality ingredients that are prepared with the utmost care. You really could never ask for more from your dining experience. You really get a sense that the team here takes pride in what they do and work together well. Special shoutout to our server Jordan and the manager Ramses. Thank you for your hospitality! Jordan used to be the mixologist and came up with some of the best craft cocktails that were innovative, unique and often with homemade elements. If he’s your server, he’ll set you up with the best they have to offer. It can get noisy because it’s a popular spot, so I tend to like to go closer to opening. I also really enjoy the local artwork they feature, with the main gallery right down the road. Check out the Anthony Bourdain portrait made out of screws that give depth and texture.
We had an incredible meal with our family. We each got a cocktail to start (some had multiple), and split four starters, three entrees, and two desserts which was perfect for the five of us. Everything was so unique and flavorful. The only minor critique I have is that the squash dish was more salad than squash (though wasn’t described as much) but honestly made for a more balanced meal and we grateful for the green. The raviolo with duck prosciutto bursted with flavor, the octopus and it’s accompanying mousse was a sensual journey for the tastebuds, the bone marrow and oxtail felt like butter on perfectly charred sourdough. The duck was lovely with the sides really bringing out some nice flavors, the beef cheek mole had the perfect flavor blend of spice and chocolate and served with a fluffy bowl of rice, and the stuffed poblano surprised us all. The sweet sauce in contrast to the bite of the pepper was something to behold. We were grateful to have d a side of perfectly fried French fries to sop up all the amazing sauces. The chocolate cake was quite rich but so flavorful and the honey ice cream with lemon meringue was a perfect end for me. Look forward to returning and trying more. The creativity with all of the flavor profiles was really diverse and exciting.
This place is useless! The overdone skirt “steak” came on the plate, auditioning for a role in a cowboy movie as the leather saddle’s stunt double … The salad, don’t get me started there! It made plain crackers seem like a flavor explosion! I would have traded them for a southwest peanut bag, left in the front seat pocket. The octopus, man that was delicious! And the best part, it was just an appetizer, but the biggest dish on the table! And yes that was my dinner, so everyone hated me And let me ask, what’s up with the uncomfortable upright seats? Just as bad as a bad stand-up comedian
This place has great reviews so i figured I'll try it. I had the SLOW BRAISED BEEF CHEEK MOLE and a pasta dish. The mole was flavorless and was served with rice and the pasta was mediocre. What surprised me was the portions were very small so I was not full after I was done. It's also very pricey compared to what you get.