Chef Andy Long loves local: his eclectic menu fuses farm-fresh, seasonal eats into luscious bites and crisp cocktails with worldwide appeal. The grapefruit-rosewater martini is French elegant, and the grill-pressed caprese nods to Italy, but we're still drooling over the old American classic: a jumbo Angus burger, melting with plump, herb-roasted shiitakes and rich Gruyére. Brunch brings a mélange of equally exquisite combos like whipped orange butter and tarragon gravy.
PAID VALUE DOES NOT EXPIRE
PROMOTIONAL VALUE EXPIRES ON August 27, 2012
- from $10