The old Landmark space has been completely transformed. It's kind of hard to even remember the old space. The design is more open, with a greater use of natural light.
Spicy Grilled Short Ribs, Charred Orange, Basil ($13)
"This is an Italian riff on a Korean dish. It uses all Italian ingredients. The short ribs are marinated for five days and then grilled. It's sweet, spicy, and delicious."
Spicy Sausage, Red Onion, Tomato, Mozzarella ($14)
The pizza is cooked in the conventional oven, and features a crust that is basically just a great bread.
Tagliolini Nero, Crab, Sea Urchin, Chile ($19)
This black pasta has a serious chile kick, but that's balanced by the sweet hunks of crab.
Sliced Winter Citrus, Avocado, Burnt Pine Nut ($11)
"This is totally refreshing. We were planning to open in the dead of winter, so I had this citrus salad planned. Of course, now we are adapting to the spring weather."
Tajarin with Pork Ragu ($14)
This comforting dish is one of the many pastas on the menu.
Grilled Head-On Prawns, Grapes, Finger Chiles, Aioli ($19)
The shrimp are cooked on the wood-burning grill. The shrimp's sweetness is accentuated by some grapes, and then balanced with some chiles.
Grilled Sturgeon, Glazed Carrots, White Balsamic ($21)
Another dish that utilizes the grill, the sturgeon are cut into thin slices and served on sweet carrots and drizzled with white balsamic vinegar.
This dessert from Amanda Rockman comes with chocolate sauce, coffee streusel, and roasted pear.
Grapefruit, Dry Meringue, Cinnamon, Aperol Granite ($8)
This Sorbetti is a lighter and more refreshing way to end the meal.