Sept/Oct 2019 Issue #34 September-October 2019 Issue #34 | Page 159

The restaurant doesn’t do turnovers: your table is yours for the entire eve- ning, meaning you can take your time with your food and end up staying all night. The entire establishment is only run by two people: partners Ryan Rioux, who works the dining area, and Chef Jeffrey Yap, work in tandem to deliver a really polished yet laid-back dining experience. 159