Chef Stephan Zoisl’s space looks more like a high-end wine bar, with its high tables and stools, but sign-up for one of the multi-course dinners, he and his team whip up dish after exciting dish in their open kitchen, with subtle gastronomy touches. There’s no menu, only a daily list of about 28 ingredients the kitchen will be working with, and the Austria-heavy wine list is a great accompaniment. We recently had a glorious hamachi with cauliflower, samphire and Bouchot mussels, and a quinoa with olive oil caviar, basil oil and a burrata foam.
