Chef Andy Nusser has crafted a menu of substantial tapas and medium-sized entrées, done mostly “a la plancha” with unmistakably Catalan flavors; get the duck egg with mojama. [Eater 38 Member] Read more.
New Wine Bar. Extensive wine list. In addition, expect an array of spreads, panini, charcuterie plates and dishes like meatball Wellington. There is even a grilled-cheese panino for children. Read more.
