Crispy Pig's Head ($12)
Crunchy nuggets of breaded and fried pig's head are tossed with a bright salad of bitter greens and a sauce gribiche made with hard boiled eggs heavily laced with capers and pickles.
Chef Mehdi Brunet-Benkritly
Imported from Montréal's famed Au Pied du Cochon, he brings a similar wild, offal-centric sensibility to the menu.
Cod Fritters ($9)
The most plain, and least succesful appetizer we tried—slightly tough and dry, though we still had no trouble finishing them.
Skate on the Bone ($25)
An on-the-bone skate wing served with a split veal bone full of rich, gelatinous marrow. It's wild surf & turf reminiscent of dishes at Michael Psilakis' Upper West Side Fish Tag, though the menu here is much more focused.
Sweetbreads and Octopus ($28)
The breadless entrées pick back up where the appetizers leave off, with exotic pairings like crisp, creamy sweetbreads served with charred octopus tentacles and roasted baby romaine lettuce.