Forage

This modern, trendy spot is all about sustainability. The chef has his own garden and does some foraging of his own to design a menu with the freshest and most local foods he can find. Dishes are made for sharing, a little bigger than tapas but not full size either, with some tiny nibbles on the menu to work up your appetite. Highly innovative concoctions change often, but imagine items like bison rib-eye with hay-smoked new potatoes, or beet and goat cheese mille-feuille with Ricard granita. Hopefully you will get to see the amazing neufchâtel cheese dessert puff on the menu, which shows up in varying forms. For example, it could be an unbelievable lemon verbena filling with gin-spiked blueberries, which was simply mouthwatering.