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Chef Pete Repak, a veteran of Charlie Trotter’s, has designed a menu of small plates divided into categories like “handfuls,” “fork and knife,” and “brewer’s favorites,” seemingly at random. The portion sizes and average prices across the sections were very similar (except for “between bread”—the burger and sandwiches are bigger), and if there was another organizing factor I couldn’t identify it. Across the board, though, the ratio of price to portion size seems just a little off: the plates are quite small, and average about $10 apiece. If you’re sharing with even one other person, you’re likely to get only a few bites of each dish. When our waiter recommended five to six items for the two of us, he wasn’t kidding; we ended up ordering six and it was barely enough.

  • Julia Thiel
  • Ham and Gruyere croquettes with fried quail eggs and bechamel