I wasn’t too impressed with my dinner here. The mussels were shriveled and overcooked and the tortellini wrappers were thick and under-cooked in the middle. Highlights were the elotes, tomato and dessert. And yes, sergio was in the kitchen, or at least near the kitchen.
pull-apart sweet corn “elotes” milk bread
Heirloom tomato carpaccio, ripened honeydew melon wedge, aged balsamic, shallots, mint
PEI Mussels, spicy chorizo, rice vermicelli, a ton of garlic
“Clam chowder” with Little Neck clam tortellini, bacon, lovage, ajo blanco
Hand mixed acorn squash gnocchi, young radishes, sage, brown butter
The well - milk granita, Wildflower honey, passion fruit gelee, fennel
