A welcoming dining room, not too cramped, giving guests a bit of space to enjoy bistro-style cuisine suited to the times, with trendy recipes executed quite well, without too many frills: scallops with parsley and garlic, seared tuna tataki with sesame, crispy octopus with salsa verde, pork belly confit with soy sauce, chicken burger—not to mention, like just about everyone else, the rib of beef to share, followed by pavlova, profiteroles, and Tarte Tatin, with most menu items labeled “for friends .” A varied wine list with a small selection by the glass.
Chef
