Charcuterie, cheese, kohlrabi bisque, braised oxtail, grilled wagyu and parsley root with cockles. Normandy butter, seaweed butter, escargot butter and lobster butter for spreading on crudité and crusty peasant bread. Chicken liver mousse, poached lobster and Sasso chicken for two. Plenty of vegetables on the side (so that’s what the words on the menu imply to).
All of these are workings of the executive chef Greg Proechel, formerly of Blanca. Taavo Somer (Freemans) and Carlos Quirarte (The Smile) are behind this small, loungey Lower East Side boîte. The sommelier is Jessie Kiefer (ex-Semilla and Terroir Tribeca), focusing on small French producers, but the word is, a full liquor license is pending. The design tends towards contemporary, and there’s a crow’s nest booth behind the bar.