"Each day, Chef Jill Mathias writes out the menu by hand: two appetizers, two entrees, and two desserts. The menu is the same at lunch as it is at dinner, and what ensues is a daily dinner party of sorts. It's seasonal, elevated, European comfort food. There are fresh asparagus spears still crunchy under beautiful white, firm-fleshed fish, veal stew with mushrooms, bitter greens salads, crusty bread, and vanilla custard or mille feuille for dessert. Unless you follow the restaurant on social media, you never know what the meal will be until you're seated." - Stephanie Burt
Photo by Olivia Rae James
