A three-month renovation has expanded the original restaurant layout to create a new open floor plan that seamlessly transitions the restaurant from day to night.
Following lunch, the restaurant transitions itself into a lounge-like dining and drinking atmosphere by revealing
… liquor selections behind the bar, showcasing a vast wine selection, and softening lighting for the evening hours.
The menu offers a variety of crave-able Contemporary American cuisine that encompasses both coursed meals and smaller plates to share at a range of price points. Executive Chef John Freezee and Sous Chef Doug Dake imaginatively utilize seasonal ingredients to present the finest in regional cuisine; popular dishes include Steak Tartare Pizza, Duck Meatballs, and Rabbit Sausage with Orecchiette.
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