"The space currently run by Marc Forgione is absolutely stunning with the back stone kitchen built by hand by former steward of the space chef Frank DeCarlo in what had long ago been a garage. In particular, the hearth stands out, and shapes a menu for which everything is cooked over fire: chicken, bread, and even oysters. One of the dishes on the menu is a suckling pig that must be ordered 24 hours in advance." - Eater Staff
Michael Condran/Peasant