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Executive chef is Garrette Gray, whose eclectic menu includes starters

($6-$17) such as pan roasted scallops with smoked duck, shiitake

mushrooms, poached pears and natural thyme jus; fish entrees ($24-$34)

like grouper with braised callaloo, potato conch fritter, roasted red

pepper and lemongrass broth; and meats ($24-$56) like grilled veal chop

crusted with Sansyo Japanese pepper and pooled in sake apple reduction.

Executive pastry chef Mika Kochi will produce pastries and breads on

premise. Open for lunch and dinner until midnight on weekdays, 1:00

a.m. Fridays and Saturdays; the coffee shop, as stated, never closes.

--Lee Klein



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