Kitchen 46

Created by the team behind Don't Tell Mama, the kitchen relies on local ingredients to prepare scratch-made dishes spanning oysters, a mezze platter, and tartare with a shallot-jalapeño sauce alongside mains like beef and lamb kebabs or mushroom pasta. Guests can order à la carte—from a compact lineup of shrimp, fish, and steaks—or select a prix fixe menu before finishing with homemade cheesecake.