Expect a busy buzz and a casually classy 'by locals, for locals' vibe. Chef Tyler Gugliotta, an alumnus of Venice's standard-setting Tasting Kitchen, makes most everything in-house, from sausages to butter blends. The Indian egg (Scotch egg with lamb sausage, curry and cucumber) – is inspirational - as is the red curry halibut.
We also dig the house focaccia with umami butter, grilled black kale salad and gnocchi nero (black gnocchi with crab, chili and herbs). Fried chicken is smoked first, for extra kick and sass. Most are small plates meant for sharing. The back of the menu offers some 30 cheeses from Europe and North America.