Contemporary$$
The cool concrete and white-brick fitout is the legacy of the Brix (a short-lived adventure in French food and wine), but the menu full of dainties like truffled duck eggs with parmesan toast or two nicely poached eggs on an English muffin with a tangy hollandaise is the work of chef Simon Ward. Ward and co-owner Dennis Ferreira are Vue de Monde vets, and it also shows in touches like house-made soft drinks and espresso, pourover and cold drip brews of Duke's coffee. A Guatemala La Esperanza COE Lot #7 has big roasted nut aromas, hints of amaretto and a bright grapefruit acidity.
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