The space is airy and open. Most eye catching is a massive wooden rib cage structure hanging along one wall, which managing partner Jonathan Lazar told us is made of sustainable wood harvested from Guatemala. The restaurant is illuminated by all LED lights, framed by colander-like recycled aluminum structures. The tables and chairs are an inviting IKEA-minimalist style, made of reclaimed wood.
They were playing some good tunes (at a reasonable volume) during our dinner: Goldfrapp, Feist, Yeah Yeah Yeahs. Maybe I'm a music snob, but bad music played loudly is a turn off at a restaurant.
As far as the food, the menu at Sustain will be seasonal, depending on the availability of regional ingredients. I didn't get to try the house made charcuterie board--looking forward to that. Short Order will return once Sustain gets up and running in earnest. For now, check out these pictorial first impressions ...
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