April 2018 Issue #16 April 2018 Issue #16 4GUYS | Page 65

The interior here makes
my heart skip a beat.
A breathtaking fully re-
stored room has all the
original wood paneling
and crown molding.
The BlueBlood chopped
salad ($18) pays a mod-
ernized homage to the
classic steakhouse like
many items here, a mild
but pleasant and clean
light blend of chopped let-
tuce, blue cheese, avoca-
do, cucumber, hard boiled
egg, and tomatoes from
the garden.
Short rib ravioli ($24)
are stuffed with ricotta
and porcini and actu-
ally only topped with
savoury shredded short
rib, topped with fresh
peas, a porcini dust and
a scrumptious jus.
65