Description
Abraham Salum's kitchen continues apace, sometimes unnoticed but never unappreciated-at least by those who frequent the little place. The cooking is solid at the very least and intriguing most of the time. For instance, the kitchen might plate seemingly random items-deep-fried hearts of palm, fresh heirloom tomatoes and piquillo vinaigrette-around lobster tail and cause it to work in the shellfish's favor. He and his team recently added a chef's tasting menu, featuring only slightly scaled-down versions of their work in three outstanding courses. A place to keep in the dining rotation always.
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