General Info

Co-founder and chef Jason Weiner creates seasonally focused ever-changing menus that are guided by a market-driven ethos. We highlight our personal relationships with growers, fishermen, artisans, and winemakers. Jason and childhood friend, the always affable Eric Lemonides, first swung open their doors in Bridgehampton, NY in the spring of 2001. In 2008, they opened a second spot in the Flatiron District. And now they bring their brand of warmth, conviviality, and bonhomie to sunny Palm Beach. Our menus are artisanal and market-driven featuring some updated takes on classic French-Mediterranean cuisine, ethnic street food and lots of stuff in between. We are obsessive about the handmade. We hang our own charcuterie, grind our own sausage, make our own cheese, ferment our own kimchi, dry age our own steaks, and smoke our own fish and bacon. Eric's hand-picked wine list offers a diverse selection.Co-founder and chef Jason Weiner creates seasonally focused ever-changing menus that are guided by a market-driven ethos. We highlight our personal relationships with growers, fishermen, artisans, and winemakers. Jason and childhood friend, the always affable Eric Lemonides, first swung open their doors in Bridgehampton, NY in the spring of 2001. In 2008, they opened a second spot in the Flatiron District. And now they bring their brand of warmth, conviviality, and bonhomie to sunny Palm Beach. Our menus are artisanal and market-driven featuring some updated takes on classic French-Mediterranean cuisine, ethnic street food and lots of stuff in between. We are obsessive about the handmade. We hang our own charcuterie, grind our own sausage, make our own cheese, ferment our own kimchi, dry age our own steaks, and smoke our own fish and bacon. Eric's hand-picked wine list offers a diverse selection.