Passerine

Inside a warm, leafy-wallpapered dining room styled to feel like a meadow at dusk, the restaurant serves both tasting menus and à la carte selections paired with cocktails and wine. Tender meats are a focal point, highlighted by dishes like the creamy, citrusy Kolhapuri lamb tartare—served with delicate, crispy shiso leaves—and the crunchy, deep-fried shrimp Koliwada.