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hamachi, ruby grapefruit & jalapeno 28 oz. dry-aged bone-in strip loin wood oven roasted eggplant with hazelnuts squash blossom & white anchovy toast fromage blanc & pickled ramps toast arctic char, crispy skin & dill wood oven roasted organic amish chicken czech sour martinez champange cocktail upstairs dining room chef's counter Chef Greg Vernick a view into the kitchen vernick food & drink