First things first: Do not, under any circumstances, miss out on a cocktail at this laid-back neighborhood restaurant. The impeccably prepared libations change frequently, and the talented bartenders set the tone for chef Phil West's accessible New American cooking.
His food, like split pea soup with sour cream and chives and coffee-rubbed pork with hominy and greens, is simple but suffused with flavor and changes with the seasons. Desserts, somehow both homey and sophisticated, are some of the best in the city.
Within its sage-colored walls, bartenders pull chilled glasses from an old blood bank refrigerator and crush cubes for your Spanish Bramble with a retro Ice-O-Matic. The bar and kitchen keep an open-door policy, giving bartenders full access to machinery and the restaurant's seasonal ingredients.