This restaurant by The Prive Group serves food influenced by Fergus Henderson’s well-regarded restaurant St. John. Helmed by chef Alysia Chan, the kitchen puts out offal options such as head, ear and heart, in addition to more mainstream steaks and fish mains. There’s also a nose-to-tail degustation menu utilizing the entire animal, course-by-course. Drink-wise, pick from 150 wine labels from all over the world.
The buzz: The latest project by The Prive Group serves food influenced by Fergus Henderson’s well-regarded nose-to-tail restaurant St. John in London.
The vibe: It looks pretty staid at first (with lots of dark wood and leather seats), but exposed pipes and funky murals—including one of a wolf chiselled into the wall to reveal raw bricks—give the place a cool urban edge. The eclectic music selection (we actually heard the Seinfeld theme song) adds to its subtly offbeat vibe.
The food: Helmed by chef Alysia Chan, the kitchen puts out offal options such as grilled beef hearts with haricot verts and stout dressing ($25) and crispy sweetbread and mushroom risotto ($34) in addition to more mainstream steaks and fish mains, plus, affordable lunch specials like the beef cheek burger ($32). There’s also a nose-to-tail degustation menu utilizing the entire animal, course-by-course, in the works.
The drinks: Pick from 150 wines (from $17) from all over the world. There are fresh whites to offset the richness of the meal, as well as full bodied reds, which stand up to even the most pungent recipes.
Why you’ll be back: It’s the only place in town to get a good range of Western-style offal and off cuts. The midday specials and central location make it a great option for work lunches too.