Executive chef Rob Zack and his team turn out hearty but sophisticated fare, from brunch-time beignets and Dutch baby pancakes with berries and lemon curd to lunch and dinner items like Spanish mackerel tartare with chorizo-stuffed olives and blood orange, pot roast veal cheeks with caramelized endive and black truffle, and roasted cauliflower with ceci beans, pickled cippolini, tamarind chutney, yogurt, and almonds. Dine in the garden for prime people- and mountain-watching.
Breakfast, Brunch, Dinner, Lunch
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Full Bar, Outdoor Seating