i forgot to post this, but i ate at the side winebar with a friend of mine the other day. we sat at the bar. you can get the same menu items as you can in the main dining area. service is super professional.
i had the lemon risotto it was fantastic. i cant think of a better 'dog days of summer' dish than that. we were early diners so when the braised pig was ready we ordered that too. you get a shank and a pig tail. both are seriously contrasting, the shank being meaty and familiar and the tail being gelatinous and more smoky. outstanding stuff.
i was very happy to score two winner dishes.
question: my friend is a regular and he is amazed how patrons will wait on line or outside the main restaurant and not bother to come in this side space to eat or even wait instead. any insights on that quirk?
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