Gallery: Piora: Elegant Restaurant Just Needs Service to Match

Duck Confit ($14)
Duck Confit ($14)

Confited meat formed into a panko-coated patty, then deep-fried for a beautiful bronze crust, served atop an intriguing Earl Grey-plum-ginger sauce.

Scallops ($16)
Scallops ($16)

With sweet corn and chantarelles...

Scallops
Scallops

... and a garnish of crumbled chicken skin.

Monkey Bread ($6)
Monkey Bread ($6)

If you're averse to paying for bread at restaurants, an increasingly more common practice, this is the bread course that might change your mind: a sextet of brioche-like, pull-apart, oven-warm rolls served with whipped lardo and a soft butter infused with dried Korean seaweed.

"Wear and Tear" ($14)

Rye, Aperol, vermouth, and Chartreuse Jeune, served from a small bar-top barrel.

Leaves Falling ($14)
Leaves Falling ($14)

An elegant autumn cocktail with earl grey-infused Plymouth gin, calvados, apple juice, and maple syrup.

Rigatoni ($23)
Rigatoni ($23)

One of Piora's strongest dishes, handmade pasta with hearty crumbles of duck sausage (also made in-house), spigarello greens, and a brilliant garnish of charred fig.

Plating the halibut
Plating the halibut
Halibut ($34)
Halibut ($34)

An elegant fall dish with chanterelles, squash, and a brown butter fumet.

Entrance
Entrance
Stir it up
Stir it up

Head bartender Shinya Yamao stirring...

... and shaking
... and shaking
Dining room
Dining room