"This dinner-only restaurant — focused primarily on using seasonal, locally grown ingredients for its inventive small plates and mains — takes diners into a beautifully restored interior with reclaimed wood, subway tile walls, and a minimalist aesthetic. Seared halloumi with rhubarb, za’atar, and turnip; grilled octopus with heirloom beans, jalapeño, and lemon; and buttermilk panna cotta made with strawberry granita, cherries, and graham cracker crumbs are just some dishes that have left an impression. The drinks are equally intentional, with ample use of seasonal fruit, local herbs or shrubs, and house-made syrups." - Serena Maria Daniels
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