Chef

Hanis Cavin

"Dyann is a master trained chef and originally from Canada. Her poutine shows just how authentic she is! There is lots of reasons she has a line out her door, but this is definitely one of them."

"Assorted mushrooms, frisée, parsley, crispy pork lardons, white truffle oil, and a whole-grain mustard vinaigrette—for such a seemingly simple dish, the flavors balance each other out incredibly. The egg itself is out of this world! I really can't get over the pork belly lardons either."

"The yellowtail collar is grilled with an orange chipotle purée, orange marmalade, piloncillo (Mexican brown sugar), orange juice, and balsamic vinegar. Sara really knows her Mexican cuisine (check out all her food trips with Rick Bayless) and her hamachi collar is incredible. It's a must-have at this restaurant."

"Chef Wade's menu encompasses all of my favorites: sweetbreads, porchetta, etc. However, the bone marrow is exquisite. All of the elements come together, from the salt and fat to the acidic caper berry."

"Smoked chicken liver.....say what!! ❤️❤️"