Cunt
Cuisine

Slow-roasted prime rib, thinly sliced and piled high on a toasted hoagie. Au jus for dipping. The curtains hang exactly as nature intended. Come hungry.

Beer-battered mahi mahi, purple cabbage slaw, pickled jalapeño, and chipotle crema in warm corn tortillas. Warm. A little wet. Exactly as good as it sounds. Three per order.

Littleneck clams steamed in white wine, garlic, shallots, and butter. Fresh linguine, parsley, and a generous pour of the broth. Briny, buttery, and you will have it all over your face by the end. Don’t be put off by the beard — it adds character.

8 oz Wagyu beef patty, white cheddar, crispy shallots, arugula, and a sauce we refuse to name on a brioche bun. The burger that started it all. You’ll go back.

Half roasted chicken, lavender-honey glaze, roasted root vegetables, and a jus that will make you close your eyes involuntarily.

Braised chicken thighs slow-cooked in crushed tomatoes, capers, olives, and red wine. Served over creamy polenta. Rustic and relentless.

Chef's rotating daily special. Could be anything. Could be everything. Ask your server what's in the box today. They love this question.

Spiced lamb and beef kebab, barely held together in a torn pita, overflowing with tzatziki, pickled onion, and harissa. It's supposed to look like that. Embrace the chaos.

Six layers of fresh pasta, ricòtta, bolognese, béchamel, and mozzarella. Baked until bubbling and browned. Warm, wet, and deeply layered. You'll want to go back in.

House-made flaky pastry pocket stuffed with braised short rib, caramelized onions, and Gruyère. Molten inside. Dangerously hot. Proceed with caution — it will burn you.

Traditional Jewish noodle pudding — egg noodles, sour cream, cottage cheese, cinnamon, and raisins, baked until golden. Firm yet yielding. Strengthens your core. Bubbe would be proud.

Thick, creamy, and absolutely loaded with clam. Oyster crackers on the side. We don't do Manhattan here. Don't ask.

Hand-cut fries, Quebec cheese curds, and a rich duck gravy. Messy, indulgent, and always better wet. An import we’re not ashamed of.

Flaky buttermilk biscuit split open, drenched in house-made sausage gravy. Simple. Obscene. Non-negotiable.

Roasted Brussels sprouts with pancetta, balsamic reduction, and toasted hazelnuts. For the vegetable-hesitant, this is the gateway.

Cast-iron skillet cornbread with jalapeño and honey butter. A small, perfect opening. Goes with everything.

Silky French silk chocolate filling in a buttery pastry shell, piled with fresh whipped cream. Kitty knows what she's doing.

Vanilla bean panna cotta, perfectly set, with a warm mixed-berry compote and a drizzle of aged balsamic. Wobbles perfectly.

House-baked chocolate wafer cookies, vanilla bean ice cream. Pressed together the way nature intended. Large format. Bring a friend.

Rotating seasonal sorbet — whatever's peak right now. Ask your server. Light, bright, and it goes down easy. A palate cleanser and a statement.

Hundreds of paper-thin pastry layers, Chantilly cream, and house-made strawberry jam. The layers just keep unfolding. There are more than you expect. There always are.

Classic vanilla custard with a paper-thin caramelized sugar crust. We torch it tableside. The crack is the whole point. You'll feel it.

Belgian waffle dyed a striking blue with butterfly pea flower, topped with blueberry compote, powdered sugar, and a side of whipped cream. Beautiful. Disturbing. Unforgettable.

Warm, ripe peaches under a golden brown biscuit crust, served with a scoop of vanilla ice cream. Sweet, soft, and a little fuzzy around the edges. Best experienced with both hands.

Crispy fried chicken wings tossed in our house honey-sriracha glaze. Eat with your hands. Get messy. That's the point.

Hand-breaded mozzarella, fried golden. Plunge deep into our warm marinara. The stretch is half the experience.

Bite-sized Gulf shrimp, flash-fried in seasoned batter. Cocktail sauce and remoulade on the side. Fast, easy, and over before you know it.

Crispy potato halves loaded with cheddar, bacon, sour cream, and chives. Scoop, don't slice. Utensils are for cowards.

Fresh jalapeños stuffed with cream cheese and wrapped in bacon, baked until blistered. Things are about to get spicy. Wash your hands after.

Thick-cut Vidalia onion rings in a beer batter, served towering tall with house ranch. Put a ring on it.