Chef O’Brien turns out one four-course menu each weekend—no substitutions—and announces it two weeks in advance. Hits have included slow-roasted salmon with parsnips & a “fig newton” with foie gras.
Chef Daniel O’Brien turns out an ever-changing multicourse menu during the Wednesday-through-Saturday 12-seat dinners at this specialty pop-up market in the Shaw neighborhood.
They so have homemade sorbet, but they are more of a specialty cheese, scrumptous baked goods and homemade pasta place. Yummy and fresh assortments. Go check them out!
You know the whole seasonal/market/don't-eat-processed-garbage trend has reached its apogee when guys like us start taklking about preserves. This place has them all Read more