"Pastry Chef Alissa Rozos has perfected this French pâtisserie classic—petite, warm, and tender. Baked to order. Enough said."ChefGregory DentonOx
Rabbit Saddle stuffed with lobster mousseline, Savoy cabbage, lions mane mushroom, sauce americaine, forbidden rice & lobster butter1 Recommendation
Kelly’s Kick—Pueblo Viejo Reposado Tequila, Aperol, Ancho Reyes, Grapefruit, Lime, Simple, Hellfire Bitters1 Recommendation
Into the Woods feat gin, vermouth, génépy des alpes, douglas fir brandy, and hopped grapefruit bitters
