Description
New chef Michael Citarella (Café Gray) has integrated seamlessly into the tastemaking cabin-in-the-’hood at the end of the now-legendary alley. In the oft-copied taxidermied environs, Citarella’s hearty menu additions include a charred tender quail atop buttery grits, and a generous rabbit roulade entrée of boneless bacon-wrapped bunny (the signature bar snacks remain—there wasn’t even a question of tampering with the cult artichoke dip). Simple desserts—caramel-soaked bananas Foster, toasted carrot-walnut cake—are the sort you’d find in restaurants without a pastry chef. But they’re good enough.