This year, Orenda and Peter Hale grew out of their adorably minimalist spot into a much larger space next door. They remain committed to almost-daily-changing food and wine menus meant to foster an appreciation for the fleeting nature of seasonal ingredients and tiny-production wines.
From the Sommelier: “There are restaurants where epic, multi-label-multi-vintage lists or deep cuts from ‘unicorn’ producers make sense. There are also restaurants where having a single, thoughtful glass pour option makes most sense. Our place is a fluid, evolutionary place driven by our impulses. The wine list reflects that.” —Peter Hale, Drifter’s Wife
Dish We Loved: Napa cabbage with celery root, honey vinegar, cheddar