“Nothing makes the cut for our menu unless it looks amazing and we can confirm a measurable health benefit,” says chef-partner Lucas Sharkey Pearce, who, with his brother Jacob, parlayed a background in sports nutrition into a fantastic restaurant. The pair look to Asian and foraged ingredients, as well as wild game meats, to add flavor. Dishes range from steamed silken tofu in house-made dashi with black radish cake to sous vide bison with rye-berry porridge. No website.
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