"Powerhouse team chef Kevin Fink and executive pastry chef Tavel Bristol-Joseph run this New Texan restaurant at the end of Rainey focused on using heritage grains, local products, and in-house fermentation. It’s known for a delicate cacio e pepe pasta and creative desserts from Bristol-Joseph like sorbet with salted cream. The vibe is modern industrial, with exposed brick, wood walls, and matching shelves and lighting using black metal. It’s a good spot for dinner with friends and family." - Erin Russell
Emmer & Rye Hospitality Group