The restaurant, from local industry vets (and siblings) Aaron and Krista Grauberger, aims to put itself squarely in the burgeoning farm-to-table, organic, sustainable movement, using day-boat fish, free-range chicken, grass- and corn-fed (and hormone-free) beef, and organic veggies.
Chef is Daniel Ramos, formerly of Delray's Sundy House. Among his
offerings will be house-smoked trout with avocado gazpacho, pickled
cucumber and onion chutney, duck confit ragu with house-made pasta,
braised mustard greens and preserved lemon, and brined and grilled
Berkshire pork loin with black-eyed peas, onion purée, baby bok choy,
and plum-pork demiglace. The menu will also feature house-cured meats
and tableside preparations of ceviches and salads.
A 350-bottle,
globe-trotting wine list is also on tap, boasting such pours as
Pahlmeyer Napa Valley Chardonnay, Bruno Giacosa Arneis, Napanook by
Dominus Bordeaux-style red, and Domaine Serene Pinot Noir. Also look for
some 30 wines by the glass and the now-trendy mixological cocktails.
Inside,
the restaurant will come dressed in subdued earth tones of olive and
sienna, with dark-wood floors, columns clad in ultrasuede, white walls
splashed with colorful modern artworks, and an abundance of wood
accents. Indoor and outdoor dining too.
Dinner will be served daily, with both early and late happy hours.
