Fine Dining
🍞"Save some of the bread for dipping in the delicious sauces throughout the meal. It's a must!"
🫗"the SAUCIER IS DIVINE! I wished they could bottle all the sauces for sell"
🦘Contrast your choices: go high-veggies for at least one dish
Start your wild night at 10 p.m. with kangaroo tartare and hiramasa pastrami at this intimate East Village spot. Chef David Santos builds his constantly changing menu around sustainably sourced oddities: deer heart, elk chops, goose barnacles flown from Portugal, and whatever else catches his eye.
Adventurous proteins
Intimate small space
Late-night dining
Portuguese-inspired flavors
Fine Dining🍞"Save some of the bread for dipping in the delicious sauces throughout the meal. It's a must!"
🫗"the SAUCIER IS DIVINE! I wished they could bottle all the sauces for sell"
🦘Contrast your choices: go high-veggies for at least one dish
Start your wild night at 10 p.m. with kangaroo tartare and hiramasa pastrami at this intimate East Village spot. Chef David Santos builds his constantly changing menu around sustainably sourced oddities: deer heart, elk chops, goose barnacles flown from Portugal, and whatever else catches his eye.
Adventurous proteins
Intimate small space
Late-night dining
Portuguese-inspired flavors