FOOD + DRINK
Anderson says the restaurant is excited to open for dinner again Tuesday through Saturdays to showcase their chefs’ range. “Ultimately, we wanted to show guests we're much more than a breakfast restaurant,” he said. “We're a seasonal, chef-driven restaurant that enjoys creating new experiences.” The dinner menu combines “familiar comfort food with fresh twists,” like the Seafood Diablo (shrimp, mussels, garlic, crushed red pepper, spicy marinara, and basil), Lemon Chicken Romano (sautéed chicken, artichoke, mushroom, tomato, caper, white wine, garlic, lemon butter sauce, and mashed potato), and New York Strip Steak (garlic mashed potato with a house vegetable). “I've always been a pasta fan, so my first choice on the dinner menu would be the new Chicken Parmesan paired with a light local beer on tap,” said Anderson. “If you're in the mood for something different, I'd recommend the Birria Burrito with a margarita. You really can't go wrong with either combination.”
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