ABCV

meet our new brunch toast: avocado and sicilian pistachio toast with fresh & preserved meyer lemon, basil and serrano chili. see you for brunch from 11!

carrot prep for our new fall dish: char grilled rainbow carrots with seed & nut butter, fermented sambal, ginger lime and thai basil

chef ’s light & bright fall delight: quince calamansi sorbet with poached quince, pomegranate, market grapes & finger lime

a light and bright fall delight: quince calamansi sorbet with poached quince, pomegranate, market grapes & finger lime

a dosa a day… 🌱

a sweet start to sunday brunch ✨ house-made and vegan, our pastries are a perfect addition to your brunch spread

a broth to nourish your mind and body ~ as temperatures dip, leans into heartier vegetables and homemade broths to encourage staying warm and healthy in the winter months. from lemongrass to young ginger, turmeric and leafy greens, our aromatic broth is packed with nutrient-dense ingredients, and is a favorite among many of our team members

enjoy a plant-forward thanksgiving 🌱 on thanksgiving day, we will be offering a choice of à la carte and family-style coursed menus from 12-8pm

a peek into our dining room as begin friday night service. looking forward to seeing you tonight and through the weekend!

fresh angel hair to pair with a fresh delivery of tuscan white truffles. on the menu tonight only: house-made angel hair with creamy (non-dairy) hazelnut butter, hazelnut crumb, lemon and tuscan white truffles

flavors of fall for lunch: crunchy market greens & jicama, cashew peppercorn ranch, rye crouton, horseradish

characterized by their deep purple skin and creamy white flesh, murasaki yams are one of ’s favorite ingredients during the cooler months. in his new fall dish, he peels and roasts the murasaki yams, drizzles with black and white sesame, tops with ginger, scallions and his house-made chili oil for a kick. a squeeze of lime adds a hint of acidity, perfectly rounding out the dish

ease into the week with a plant-forward lunch or dinner in our dining room ~ see you soon

as we approach the cooler months, and ’s menus shift, offering warming and comforting dishes. pictured here is our new fall addition: matsutake mushroom in fragrant yuzu broth, yuba budding chive purses, simmered fall greens and roots

intentional touches throughout our dining create a full sensory experience during your meal, from handmade artwork to sculptural light, artisan-crafted vases and beyond.

a light, bright and seasonal spread awaits you. join us for lunch from 12pm

front row seats to the kitchen action, enjoy a solo dinner date at our chefs counter this week ~ reservations encouraged, walk ins welcome

and just like that, a first taste of fall on our menu starting tonight: crisp cabbage with asian pear, roasted kabocha squash, house-made furikake and miso dressing

savor summer flavors one bite at a time: quinoa & sweet corn with savory granola, chanterelles, fairy tale eggplant, tahini and dill

as we head into an exciting next few and final months of 2024, we wanted to take this opportunity to remind you of our hours of operation. visit our website to explore our menus and reserve your table on or

🌱breakfast 
monday – friday: 8am – 10:30am

🌱lunch 
monday – friday: 12pm – 3pm

🌱dinner 
monday – friday: 5pm – 10pm
saturday - sunday: 5:30pm - 10pm

🌱brunch 
saturday – sunday: 11am – 3pm

fresh blooms and front row seats to the kitchen action ~ your table is ready, welcome in

last night’s special is back on our menu tonight: cornmeal crusted chicken of the woods with stewed datterini tomatoes, habanada peppers and fresh market herbs