Description
Paul Kahan’s James Beard Award–winning, minimalist chic restaurant is as popular as ever, with chef Mike Sheerin (from NYC’s WD-50) and pastry chef Tim Dahl (formerly of Naha) indulging the too-cool-for-school crowd of Warhol look-alikes. The late-summer menu provides evidence of the duo’s creative, contemporary handiwork: Sheerin creates a chilled parmesan gazpacho with peekytoe crab and puts a Southern spin on pork belly with boiled peanuts, sugar snaps and gumbo consommé, while Dahl keeps things interesting by combining cool avocado mousse with blueberries and aromatic hyssop.