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Executive chef is Garrette Gray, whose eclectic menu includes starters ($6-$17) such as pan roasted scallops with smoked duck, shiitake mushrooms, poached pears and natural thyme jus; fish entrees ($24-$34) like grouper with braised callaloo, potato conch fritter, roasted red pepper and lemongrass broth; and meats ($24-$56) like grilled veal chop crusted with Sansyo Japanese pepper and pooled in sake apple reduction. Executive pastry chef Mika Kochi will produce pastries and breads on premise. Open for lunch and dinner until midnight on weekdays, 1:00 a.m. Fridays and Saturdays; the coffee shop, as stated, never closes.

--Lee Klein

Keep New Times Broward-Palm Beach Free... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering South Florida with no paywalls.

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Join the New Times community and help support independent local journalism in South Florida.


Join the New Times community and help support independent local journalism in South Florida.