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- Chicago TribuneNovembro 21, 2017head bartender Nick Kokonas tends toward the savory...a gin cocktail he calls Kedvale, he started by "toasting coconut and infusing it into white vinegar." Leia mais
- Shannon JeropkeFevereiro 28, 2017"The compact menu’s modest, minimalist descriptions don’t do justice to the food, but better to be surprised on the plate than on the page."