Details
- Open daily from 5:30 to 10 p.m.
- Wheelchair accessible, Kid Friendly, Patio/Sidewalk Dining
- Lunch, Dinner, Brunch
- Full bar
- Street Parking, Valet Parking
- Reservations Accepted
The menu here eschews plate sizes and is split into four sections: Snacks, Garden, Sea, and Land. To start, opt for the barbecue spiced nuts that in recent weeks have included cashews and walnuts tossed in a meringue spiked with garlic and onion powder, paprika, brown sugar, and complete seasoning. Left out to dry, the savory nibble takes on an ear-shattering crunch when eaten. Nearly all dishes arrive on black plates, which make for eye-popping and sometimes ominous presentations. Charred cauliflower is first roasted and later fried until the florets take on a dark-chocolate tone. Rapicavoli isn't hesitant to say it was inspired by a meal at Michael Solomonov's Zahav in Philadelphia. The slick of tahini, along with crushed dried chickpeas and olives, makes a decent complement. The only weakness was the overcooked cauliflower, which failed to retain any firmness.
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