The kitchen's signatures lean specific rather than generic -- clay pot mushroom rice made with Yamagata koshihikari rice, a soup-dumpling tortellini built on pork shoulder and maitake mushrooms, and a Suzuki tartare dressed with nasturtium, coconut, peanut, and lemongrass. The dining room leans into exposed brick and concrete with a turntable and vinyl records on display, suggesting the music program is as considered as the food.
It's a dinner-only operation, from 4:30pm, never lunch.
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