Kitchen

For the all-day menu, Chef Marcos Campos has created natural wine-friendly dishes that offer some funk of their own with ingredients that incorporate pickling, smoking and curing. “Everything has a bit of fermentation in it to match the wine,” says Campos. That means, for example, that the butter accompanying the Anchovy Toast gets an extra umami kick from the addition of shio koji. The Little Gem Salad topped with an earthy tahini-lemon dressing is dusted with wasabi furikake, which adds a natural salinity to the greens.

Housemade charcuteries include Chicken Liver Pâté and Country Pâté, the latter of which is made with pork and sweetened with a touch of Spanish vermouth. Both are served with toasted artisan bread and various harmonizing accompaniments. Shishito peppers take a walk on the wild side with the addition of finely grated Manchego cheese and bonito flakes. There are two flatbreads: Roasted Vegetables (heirloom tomatoes, seasonal market vegetables, pistachio gremolata, wild mushrooms) and Jamón Ibérico (Cinco Jotas, aged Manchego cheese). A rotating selection of local and imported cheeses provides an additional way to tap into the funk.

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