Acclaimed farm-to-table chef Dan Kluger has created his first restaurant since he left ABC Kitchen in 2014, where he earned the restaurant James Beard Award. Here, diners can expect Kluger’s dedication to produce and seasonality to come into play, as well as flavor notes from his history at places like Union Square Cafe and Tabla. It’s an American restaurant, but with more flavors from around the world that didn’t appear as frequently at ABC Kitchen.
The opening menu features a selection of snacks, small plates, pastas, pizzas, and larger entrees made on a wood-burning grill or in a wood-burning oven. Brussels sprouts show up with apple, avocado, and a honey-mustard vinaigrette, and ricotta angolotti comes with parsnips, lemon, and parmesan. Kale comes on a pizza with mushrooms, olives, and squash-tomato sauce. And off the grill, Kluger serves cod with blood orange, caramelized fennel, and olives, as well as lamb chops with a tomato compote, broccoli leaves, and breadcrumbs.
The restaurant’s 120 seats are divided among an elevated front dining room, a back dining room near a semi-open kitchen, and a long bar room up front, where a full menu is served.
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