Foie Gras terrine with foie gras “icing” reveals tender slices of parsley-kissed butternut squash. Duck confit gets tucked into artisan ravioli, glazed with fresh-pressed apple cider and trimmed with crisp farm kohlrabi. Sirloin burgers from local grass-fed beef taste even better with a pile of carrot fries and a grilled margarita. Geoff puts a new spin on old favorites and introduces diners to a level of fresh they never knew. Experience dining that is delightfully disruptive.


What People are Saying

Geoff, the meal last night was truly exceptional. Your reference for vegetables and fresh ingredients really resonated with us. Everyone at the table debated about which course was our favorite, and honestly there was no clear winner… they were all delicious.”

“Outstanding in every way! Anything that comes out of (his) glorious kitchen is fresh, imaginative and delicious! Congratulations to Chef Geoff Lazlo !!!”

“The cuisine is outstanding! Creative American, accessible, delicious, farm-to-table! …Something to offer everyone…Pays homage to Chez Panisse and Gramercy Tavern!
Also, great cocktails and wine selection.”

“What an experience! Everything – What an experience! The cocktails are spot-on: The Grilled Margarita and Satin Manhattan are unique and delicious. (I had) Grilled oysters, lamb shoulder, sampled a few of the handmade pastas (All were great. Loved the Branzino. One of the finer dining experiences of my life!”

“You’ll have an exquisite experience.”

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