Reardon learned to appreciate local food from an early age by observing his grandmother tend to their farm and bring the fresh produce to the table.
Expect modern interpretations of classic seafood dishes along with mouthwatering steaks and chops, highlights of which include creative appetizers like the oysters tempura with cilantro and chili dipping sauce, petit lobster roll with salt and vinegar crisps, and what currently resides at the top of my list of best braised octopus in the city, served with almond, charred leek, garbanzo, and rhubarb gastrique.
Many tables were covered in plates of the crispy skin Scottish salmon with charred potato, green garlic, and tzatziki; the grilled Ecuadorian prawns with avocado, jalapeño, cilantro, and lime salsa; and the Long Island duck breast served with succulent whole black figs and chicory.
The beverage program, created by award-winning mixologist Christian Sanders (formerly of Evelyn Drinkery), includes drinks like the Sexy Beest, made with Bombay Sapphire gin, benedictine, cardamom-infused honey, yuzu, allspice dram, and ginger; and the Scottish Samurai, made with Monkey Shoulder Scotch whisky, cucumber, Japanese mint, cinnamon agave, lime, and grapefruit bitters.
Make sure to leave room for dessert, and opt for their spin on the beloved childhood treat Ants on a Log.