Time Out says
Fri Aug 19 2011
This venue was featured in our August 23, 2012, Fall Preview issue. It is expected to open fall 2012. Dig into Mediterranean dishes, composed of spit-roasted meats and produce harvested at local farms, at this brick-walled rotisserie. The only thing separating the dining room from the kitchen is a rough-hewn black-walnut table, which the chefs use as their pass. Early November.
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