Chef-owner Matt Birong melds international flavors with local ingredients in his “creative-casual” food. Look for eggs Benedict specials on Sunday and bean-to-bar chocolate with organic cacao sourced directly from the Dominican Republic.
$31 “Gastro Squares” Dinner Menu
$1 from every meal goes to the Vermont Foodbank.
French Onion Soup Croutons, Gruyère
Edamame Fritter Anaheim pepper aioli, chives
Scallops Crudo Serrano pepper, citrus-ginger drizzle, mint leaf