thewanderingeater:
Sardines marinated in olive oil and orange for bruschetta topping
thewanderingeater:
View of the kitchen counter/dining room
thewanderingeater:
Green Monster - Absinthe, cucumber, mint, club soda
thewanderingeater:
Grill (binchotan) and oven station of kitchen
thewanderingeater:
Corner table seat
thewanderingeater:
2.5-pound Ribeye Steak grilled on the binchotan
thewanderingeater:
2.5-pound Ribeye Steak grilled on the binchotan
thewanderingeater:
Malabi
thewanderingeater:
Open kitchen/seating from the kithcen counter bar
thewanderingeater:
Pomme Anna en papillote, sour cream and caviar
thewanderingeater:
Hiramasa "sashimi"
thewanderingeater:
Veal sweetbread grilled on the binchotan
thewanderingeater:
Oven roasted Corvina with spring vegetables
thewanderingeater:
2.5-pound Ribeye Steak grilled on the binchotan
thewanderingeater:
Baby artichoke, egg yolk pasta
thewanderingeater:
Executive Chef Nadav Greenberg slicing my 2.5-pound ribeye steak on the counter
thewanderingeater:
View of the open kitchen at the counter seats