JUNE

The kitchen focuses on dishes that routinely catch guests off guard, serving comfort fare where the absence of meat and dairy easily goes unnoticed. Plates range from Brussels sprouts and lettuce wraps to charcuterie boards with non-dairy cheese and loaded fries, with gluten-free choices available across the menu. On Saturdays and Sundays, the space shifts into a dedicated weekend brunch anchored by waffle sandwiches and breakfast burritos alongside the bar's drink lineup.