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...And Another

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'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Lee Klein

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