The deluxe focaccia is the dish to order — wood-fired, loaded with taleggio and ricotta, finished with truffle oil and fresh herbs, $24 and clearly built for the table to share rather than one person to finish. Wine director Bret Heiar's list leans into the same sun-drenched southern European sensibility as the food, and the bar alone is worth a stop if a table isn't available.
OpenTable reviewers have it at 4.8 across nearly a thousand ratings, a number that holds up for a second location trying to live up to a two-decade original rather than coast on the name. One Off Hospitality has nine James Beard Awards between its restaurants — this one is doing its part to keep that streak earned, not just inherited.
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