Our kitchen produces what could be considered a multicultural bistro-style menu, with dishes ranging from pork belly 'al pastor' to perfectly cooked striploin, to chinatown-style seabass with blackbean and delicate agnolotti in brodo.  While we sincerely believe that sharing is caring, our menu is designed to be had in the traditional appetizer-main-dessert mode, or can be easily enjoyed as a full-on sharing experience.  We encourage guests to choose their own adventure, but are more than happy to write that story for every table's likes and dislikes.  

Our capable kitchen is led from the top by Executive Chef Dustin Gallagher and with Chef de Cuisine Brian Ho at the helm for everyday execution.   




And in case you were wondering, we cure and smoke our meats and fish - and support a number of small local bakeries and purveyors.  Believe us when we say a lot of love goes into everything we offer.