FoodTyrant

Former chef from Savoy has created his own haven of hodge-podge American cooking--which comes off like a more masculine version of prune. By that I mean heavier meat dishes, more cocktail focus, but still a beautiful, small restaurant cranking out impressive and creative dishes with a relaxed heart.

Apparently Joseph Dobias (get it, Joe Doe) also built this place with basically his bare, talented, hands. And while it is pretty, it's also less crowded than it should be--and will be the next place people stand in line for brunch in this nabe.

Veal chop & pea gnocchi, cocktails, "conflicted jew" sandwich, brunch, lines shorter than Prune, "opinionated" chef