Co-chefs Nick Balla and Cortney Burns have curated a menu that’s essentially a culinary trip around the world via dishes influenced by Japanese, Middle Eastern, and Hungarian cuisines. In-house fermentation and DIY is a big part of what they do here, resulting in food that’s literally made 100% from scratch. The tartines that originally put Chad Robinson’s establishments on the map are particularly good at brunch time (get the smoked salmon). Be sure to snag some of the famous fresh-baked bread on your way out.

You may also like