Rechercher un restaurant du Guide MICHELIN

Inside this cozy whitewashed bungalow, find a gem of a place with a sprinkling of tables and a few seats at the bar. These tiny digs turn out big, impressive dishes. The farm-to-table menu is one of the most creative around. Owners Todd Duplechan and Jessica Maher tempt guests with the likes of crab fingers, an exquisite dish featuring tiny blue crab legs in leche de tigre green curry with smoked chili oil. A main dish of poached snapper with matchstick radishes and pickled blueberries in a cool dashi is a perfect dish for a warm evening. Choosing between Texas honey pie, corn churros with coffee sugar and Texas pecan ice cream, or a chocolate chunk cookie tucked with buttercream and accompanied by spiced pistachio milk is no easy task.