Chef Jacques Gautier’s daily changing menu blends Latin American and Caribbean influences with seasonal Greenmarket ingredients. Our cooking is rustic and simple, Comida Criolla, with deep roots in the markets of Latin America.
Careful sourcing ensures that we use high quality ingredients. The beef that we cook is grass fed, the chicken is free range, the pork is of heritage breeds and the fish is wild and sustainably caught. Local produce comes to us directly from the farmers by way of the Grand Army Plaza Greenmarket, just five blocks away.