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Owner/chef Nick Badovinus prefers subtle self-promotion. That's why it can be tricky to find this small and popular eatery. It's so popular that it doesn't take reservations, but it's advised that you call in advance for a spot on the waiting list. Seriously. Once you get a table or a spot in the bar, you'll be rewarded with stiff drinks (like the Bee's Knees: Junipero gin, house-infused lavender honey and fresh lemon juice on the rocks) and simple but by no means pedestrian food like ricotta and lobster fritters and the butcher's block burger). Standout appetizers include the mussels as well as some cheesy meatballs that would make the Swedish blush. These elements only accentuate the speakeasy ambience. The impeccably trained staff can expound on the menu options like tent preachers sharing the secrets to salvation -- culinary and mixology salvation.