The latest lamb shank set from Chef Mike includes a winter bean cassoulet, tomato concasse, and red wine reduction and crispy shallot rings.  The combination creates a paradigm of comfort food; the braised shank glistens atop the savory stew of beans.  Another top seller is our charred octopus; with sofrito, parsley oil, and niçoise olive-lemon gremolata.  Our Sous Chef Eric Suniga is regularly seen in the midst of the rather involved process of this dish, the butchery and cooking of the cephalopod being an hours long process.  Coupled with the popularity of this item at our hopping happy hour, Eric seems to always have a batch in the works.

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