"Meals in this warm yet pared-back Scando-inspired space start with exquisite, creative, plant- and vegetable-focused dishes that change every two weeks. But despite the ambition of the food, this is fine dining without the pomp and circumstance or cult-of-chef arrogance. Grébaut is a master at coaxing out the flavors in every ingredient and playing on texture; it isn't uncommon to have a mix of raw and cooked (in a variety of methods) on the same plate." - Lindsey Tramuta, Sara Lieberman
Courtesy Septime