The daytime menu at Kristen D. Murray's "pastry luncheonette" straddles breakfast/brunch with lefse gravlax, tartines, and a stocked pastry case; evenings see focus shift to plated desserts.
Chef Trent Pierce resurrects his creative approach to seafood at the back-room, where the multi-course tasting menu offers inspired takes on fresh fish and foraged greens. [Eater 38 Member]
Invest in the chef's omakase (seafood's the focus here) and watch as a pile of inventive plates arrive to the table. [Eater 38 Member]
