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