The efficient restaurant weaves the wood-fired idea seamlessly throughout the menu. Vegetable-concentrated modest plates center around the chef's penchant for char (as in burnt zucchini ceviche). A caesar salad with boquerones, not anchovies, features charred romaine as its base that miraculously retains the salad's characteristic crunch. Develop lookup This button https://antoniov578wwu0.wikipresses.com/user