Headed by Christian Ragano (Tru, NoMI), this 3,000 square-foot new American restaurant focuses on seasonal and locally-sourced ingredients and makes its own sausage, smoked meat, pastas and doughnuts in house. A custom-built wood oven will be used to prepare entrees like qual with onion soubise and English peas, striped bass with beets and a cucumber yogurt sauce, and house-made parmesan penne pasta with spinach, lemon and hickory nuts. Custom cocktails perfected by mixologist Kyle Davidson of Violet Hour and mouthwatering desserts like the key lime cheesecake.
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