Communal tables upstairs, where a rooftop patio will open in the spring. Photograph by Andrew Propp.
Among the main courses is this seared monkfish over bok choy with leek-sorrel sauce. Photograph by Andrew Propp.
One of a number of vegetarian dishes on the menu is this squash stuffed with roasted vegetables and romaine for crunch. Photograph by Andrew Propp.
A seasonal dessert from pastry chef Kieu-Linh Nguyen: pumpkin bread pudding with rum-infused carrot custard. Photograph by Andrew Propp.
Though many of the painted brick walls are bare, artistic touches include this donkey and a wall hung with plants growing out of “woolly pocket” planters. Photograph by Andrew Propp.
Former Citronelle chef Patrick Robinson will be among the small team working behind the line in the open kitchen. Photograph by Andrew Propp.
