![]() ![]() DRINK: Chicha, the nonalcoholic purple corn lemonade, can be amped up by adding a shot of rum or pisco.DISH: The namesake dish comes with tempura-like fried whitefish, shrimp, and calamari, along with yuca fries, fried plantains, and two styles of Peruvian corn.INSIDER TIP:The signature tartines’ names are inspired by Clayton street names.DRINK: The Pink Dragon Fruit Matcha or medicinal mushroom coffee. ![]() DISH: Pair the seasonal tartine of yellow chanterelles with watermelon “fries.”.INSIDER TIP:Chef Scottie Corrigan’s honey-jalapeño bisque soup was so popular, he also made it into a house ice cream.DRINK: Break through the the mirror-glazed, blue-luster-dusted shell of the Starry Night dessert to discover chocolate cake, chocolate crème, and blueberry compote.DISH: If it’s still on the menu, try the pheasant breast, with beet essence, asparagus, and apple-bacon sauce.INSIDER TIP:The inviting patio is typically in full shade by early evening and overlooks a small lake and trails-perfect for a post-dinner stroll.DRINK: From the impressive list of classic cocktails, order an Aviation, which takes the martini to new heights.Try the 16-ounce rib-eye-or consider a seafood option. DISH: An in-house dry-aging room says it all.Hill and a group of “three aunties” prepare all the food. INSIDER TIP: Owner Su Hill is the sister of Ann Bognar, co-owner of Nippon Tei, Ramen Tei, and Tei Too, which previously occupied the space.DISH: Khao soi, with chicken drumsticks simmered in red coconut curry with fresh egg noodles.INSIDER TIP:Co-owner Daniel Gonzalez says his wife, Maria Giamportone, makes the best lobster bisque he’s ever tasted.DRINK: The dulce de leche martini-but you can’t go wrong pairing a sangria with the South American cuisine.DISH: The gaucho-style rolled skirt steak or the carabineros (deep-sea prawns).LouisĬleaver and Cocktail's Pan-Roasted Halibut Pan-Roasted Halibut from Cleaver and Cocktail in St. ![]()
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