Sorry about the title mess up
I went here the other night and let me tell you what, this place is exciting. We drank a ton and ate a ton and my memory is hazy or at least for right now it is but, everything was good.. Some of it very good.. And it's an interesting and exciting concept.. Most of the food is probiotic or fermented or has some sort of culture in it and if I didn't eat most of the menu perhaps I wouldnt have picked up on it.. A place with a concept that isnt stuffed down your throat or seems forced to work..
The space is super comfortable.. It's homey and like three levels but, still warm and charming. The menu is very seafood focused which i love.. We tried to order a 3 pound seabass head but, they were sold out.. So, we settled on a 2 lb monkfish tail and a whole fluke.. Both were awesome.. Both were cooked in their wood oven.. I generally do not like monkfish tail.. In fact, i like mine, I like Alicia's and that's about it.. Now, I really like theirs.. Like, really like theirs.. It was served in some white cultured sauce.. I am sure there is more to it and I am completely wrong but, I can tell you with 100 percent certainty I loved it at the time..
So many good things, I suggest you read the menu.. The only thing I was not crazy about was a squash dish for an appetizer.. It was not bad, just kind of boring. Also, the sourdough bread made with a 100 year old starter brought over from Alaska is ridiculously good. The oyster buns, the pickle plate, the risotto or rice grits. are very good
Good stuff, i am excited to go back.. It's the most original restaurant I have been to in some time.