Opening chef Mark Denham, who left a year ago, will be back Dec. 28-31, along with cooks who've scattered to Spruce, Bar Tartine, and Commis. Menu offerings Dec. 28-30 will include things like chickpeas with housemade blood sausage, an esquiexada of local hamachi, plancha-cooked petrale with winter greens and crispy trotters, and roasted Napa Valley lamb.
New Year's Eve is a four-course, $75 prix fixe described as a cooks' collaboration with, Hargrave digging deep into Laïola's Spanish cellar. Make reservations for any of the four nights here.
