- 人気
- 最近
- Chicago Tribune11月 21, 2017head bartender Nick Kokonas tends toward the savory...a gin cocktail he calls Kedvale, he started by "toasting coconut and infusing it into white vinegar." 続きを見る
- Shannon Jeropke2月 28, 2017"The compact menu’s modest, minimalist descriptions don’t do justice to the food, but better to be surprised on the plate than on the page."