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Proprietors Raquel and Jake Stevens serve Italian fare, which include handmade pasta plus a rotating menu of small plates featuring seasonal and local components. The chicken liver mousse and burrata are well-liked starters.This new cocktail bar from your team at the rear of Lulu is also the home of chef Lexy Foong, whose father Started the karaoke
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Housed between industrial buildings and artists’ lofts, the very small 31-seat restaurant features a novel dining knowledge focused on well-executed plates built with local, seasonal elements together with among the list of city’s most appealing wine lists. The menu improvements generally dependant on seasonality and availability of local farm