Excellent option for weary Whitney goers who don't want the din or sodium content of Santina. Very casual vibe (had no qualms using my fingers to gnaw on the lamb chop bones), but very pro service with refined, light yet vivid dinner offerings. Chef Anthony present in the kitchen last night, also making the rounds of tables both inside and out (between downpours).
Hits included spring onion and bacon flatbread, asparagus with turnips and pecorino, monkfish entrée with lick-the-plate black garlic paste, and chocolate tart. I will mention here that, apropos of nothing, I'm surprised I remember anything I ate what with Suzanne Cupps of GT fronting the open kitchen right in front of our table. :)