thewanderingeater:
Interior, looking toward the kitchen
thewanderingeater:
Wood-grilled broccolini, garlic and extra virgin olive oil
thewanderingeater:
Perfect medium-rare steak
thewanderingeater:
Bananas Foster Semifreddo, whiskey-caramel sauce, bananas brûlée
thewanderingeater:
Squid ink spaccatelli - squid, nduja, chili, basil
thewanderingeater:
Moscow Mule
thewanderingeater:
Probito cocktail - Woodford Reserve, Amaro Montenegro, fresh citrus shaken with orange bitters,.simple syrup, prosecco finish
thewanderingeater:
Hand cut Beef tartare, puffed barely, fresh horseradish, celery root
thewanderingeater:
Portuguese Octopus - wood grilled with cucumber, chili and squid ink vinaigrette
thewanderingeater:
Piedmont grass-fed rib eye for two