09/03/2026
Every element on this plate comes from within 50 miles of the restaurant.
Shrubs let us capture fruit at the height of its season, preserving that flavor in a bright, tart vinegar infusion. Here, local rockfish meets nectarine-tomato leaf shrub, seasonal ezme, and beautiful baby tomatoes. It may feel familiar in American cocktail culture now, but fruit-and-vinegar infusions have much older roots in Iran, especially through sekanjabin. We’re bringing that tradition out of the glass and onto the plate.
