Top Chef Michael Voltaggio's ink: perhaps the most anticipated restaurant opening of the year, stalled a bit by the surprise opening of ink.sack, its sandwich shop counterpart. Reservations are taken online and have typically been immediately snatched up as soon as they become available, but we checked on random occasions and there are often cancellations.
We had a reservation but they were running a bit behind and we were told to wait at the bar. The bar was equally packed and there was initially no seat available, but a bar manned by Devon Espinosa definitely calls for some cocktail orders. This bar seems like the bar to be, as we ran into quite a few people we knew here. The cocktail list, as well as the food menu, are listed as a list of ingredients, with the main one in bold. Mezcal, scotch, rum, and so on.
We started with some drinks at the bar while waiting. Our two drinks were well balanced, with the mezcal being the more interesting:
mezcal, lemon, apple cider, cinnamon ($13)
scotch, lemon, ginger, clover honey, angostura bitters ($13)
The server suggested ordering 3-4 dishes per person. We ended up with ten total including dessert for three people. The dishes never failed to be interesting and different, and all in all they were done well.
charred avocado, hen of the woods, whipped fish sauce, mushroom chicharron ($11)
brussels sprouts, pig ears, house-cured lardo, apple ($10)
|Photo by The Kick It Spot|
spaghetti, giant squid, hazelnut-ink pesto, piment d'espelette ($14)