I highly recommend the Club Sandwich and the Yogurt Desert Pastries that come with it. Read more.
Replacing the former Bar Elevent, the new open space serves breakfast, lunch, and dinner seven days a week. It has an emphasis on salted, cured meats and classically rustic presentation. Read more.
Their brilliant riff on steak tartare replaces raw beef with chunky cured tomato, made possible by molecular gastronomy. A stunning carrot juice orb poses as egg yolk. You'll never miss the beef. Read more.
The menu consists of smaller, tapas-style dishes and larger racciones, created by Landon Thompson, from the restaurant group's other outpost, the Iberian Pig.
The hulking chuletón (a bone-in rib-eye for two) does the traditional Spanish steak dish proud. Weighing in at 2.2 pounds, it’s slowly cooked on the restaurant’s impressive wood-fire grill. Read more.
The menu offers an assortment of steaks, seafood and many gluten-free options while this “elevated” restaurant offers unobstructed views of downtown. Read more.
Always a friendly mix of businessmen, students, and quirky regulars here. I have an interesting conversation every time I'm here!
World Famous Salads, artfully served with a warm, flaky mini croissant, feature a fusion of flavors, from Southwest to Mediterranean. Read more.