Chef

Brian Zenner

"Every dish Chef Stephen Rodger's served was outstanding, but for me the sweetbreads with mustard was a classic hit. The preparation and execution was flawless. I mourn daily that I haven't been back yet!"

"I like to have a bowl of their ramen for lunch—it's a life changer! Pork belly and tonkotsu broth are the type of soulful cooking that I adore."

"The "stock cheese" is what a burger should be—no more, no less. It's simple, delicious, and not too big."

"Chef David Uygur's skill and passion for salumi is so evident the moment the board of cured meats lands at the table. Working through the flavors and meats is mind blowing. Particularly the speck—it's outta this world."