There is nothing not to like about Chef Russel and his team: spectacular food, a fire pit fed with cherry and almond wood, extremely friendly wait staff and a lovely wine selection.
“I find the cooking here incredibly seductive. I love its integrity, its bold, thoughtful flavors, and its ethos, plus the wood-fired oven and communal tables.” - Skye Gyngell, chef at Spring, London \nПодробнее
Brunch is great here, the potatoes roasted in duck fat, the sweet condiment plate with the ricotta, walnut butter, Barhi dates, and orange marmalade is rustic & excellent with the grilled bread basket
Desserts aren't to be missed. A buckwheat tart ($10), where the dough wraps around thinly sliced apples, was lightly singed and blackened around the edges, stopping just short of being bitter \nПодробнее
The duck is great! The Tunisian Orange cake is awesome, and that chicory salad is so fresh and delicious! :)) Do not get the crabs, not enough good, and sided with mayo :(
This farm-to-table-style restaurant takes pristine California ingredients and roasts them over a wood-burning hearth oven. The menu constantly changes, but try to go for weekend brunch. \nПодробнее
Don't get the michelada. Not only is it $13, but comes in a 8oz glass so you have to ask for more tomato mix, which then then charge you $4 for, making it a $17 michelada.