The kitchen leans into coastal India rather than the steam-table curry-house version most Chicagoans grew up on. Chicken cafreal stew gets its deep green color from a cilantro-and-mint marinade with real Goan roots, and the prawn-and-chorizo fried rice is basically a short history lesson in how much Portuguese colonial cooking got baked into Goan food over 450 years of occupation. Don't skip the Cauliflower 65 -- it brings real heat, not the polite kind -- and save room for the saffron cheesecake, a dessert with more ambition than most cocktail bars bother with.
Happy hour runs Wednesday and Thursday 5-6pm and again Sunday 4-6pm: discounted drinks alongside a short list of small plates. Weeknights are low-key enough to actually hear your date talk; Friday and Saturday nights, once the DJ sets in, are a different animal entirely.
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