friday bar and plates with chef D. Thorne. Ingredients for bar and food partly inspired by Dasein fragrant summer smells.
full bar with Mark Hendrix on cocktails; tasty wine list; corkage $20
Please note: our seating is mostly communal. If it is warm, the tables may well be outdoors under the skydome.
PARKING: street parking only—Clearwater, Ripple, Fruitdale, Gilroy. Please be considerate of our neighbors.
If you have trouble with open table, if your desired time is unavailable, or if you are just plain analog, please EMAIL us. If you have any dietary concerns the kitchen should be advised of, please indicate on your reservation form. And if you are a chronic last minute canceller, please indicate on your reservation form.
MENU along these lines we are working on it
olives and almonds 6
gems, radicchio, apricot, date, pine nut vin 11
tomatoes, anchovy, basil, walnut, toasts 11
cucumber, mint, zataar, shallot, radish, preserved lemon 9
carrot, shishito, miso, bonito 10
short rib, watermelon, red onion, burrata, watercress 21
koji yellowtail, plum, snap pea, basil, baby leek, ginger 20
fried barley, squid, peppers, mizuna, egg. vegetarian without squid 17
lamb rack, fig, lebneh, coffee, pistachio, purslane 23
gnocchi, squash, chile, oregano, fiore sardo 18
stone fruit, apricot pudding, whipped creme fraiche 9