Local before arrival
Certainly not a place for choosy guests or those who didn’t bring their appetite. This hip, industrial-style restaurant is headed up by Australian chef James Henry, who busts out creative, seasonal four course menus from his open kitchen nightly. The laid-back bar area is known for its extensive selection of wine and small tapas with raw fish, suckling pig, oysters, and cheese, always served with homemade bread and butter.
