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Dinner service runs Wednesday through Saturday from 5 to 9:30 p.m., with the bar staying open until 1:30 a.m. on Fridays and Saturdays. On Sundays, the restaurant is open for a buffet-style brunch in partnership with Molly’s. Credit: Lauren Healey
The dining room seats 48, with an additional seven spots at the bar. Credit: Lauren Healey
Owner Luke Reynolds worked on the ceilings himself; the building was originally residential. Credit: Lauren Healey
Melted camembert with kirsch and rosemary, served with crostini and flatbread crackers. Credit: Lauren Healey
Beet butternut chèvre terrine with field greens, shaved fennel, pumpkin seed and pernod vinaigrette. Credit: Lauren Healey
Tarte flambee with crème fraîche, bacon lardons, caramelized onions, comté gruyere and thyme. Credit: Lauren Healey
Pan-seared scallops with frog leg ragout, butternut squash, celery root, madeira and pickled mustard seed. Credit: Lauren Healey
The 808 Manhattan alongside bar manager Rebecca Ward’s spin on a Negroni. Credit: Lauren Healey

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