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This venue is closed.
AZ's sister restaurant attempts to do for coastal Mediterranean cuisine what its precursor did for Asian fusion--reinvent it with a creative American spin. The menu features house-smoked bacon and chorizo, newfangled surf and turf, and witty variations on familiar themes like vitello tonnato of tuna carpaccio and harissa-braised veal shank; the vaguely Moorish redesign of the former Sono space is equally whimsical.Recommended Dishes
Wood oven roasted lobster with crispy Italian sausage (made in house by Sous Chef Claudia Croccini) and caramelized cauliflower ravioli; pan roasted pork chop with cockles; chorizo; loup de mer with chanterelles and crispy duck proscuitto; grilled head on prawns, duck confit, green garlic “paella”