The restaurant's location can be a bit tricky to find, so plan to arrive early and head to the bar, Bitter/Raw, for a quick cocktail. Happy hour features a great list of crudo and charcuterie plates at reasonable prices. Full-size entrées like weather vane scallops with chorizo jam, or a moist venison osso buco are tasty choices, but most diners opt for the smaller tasting dishes of locally-sourced meats, produce and organic cheeses so they can try more of the chef's creations. A good meal might include two or three small plates per person at the table, and passing them around allows for a wide selection of nibbles.
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