THIS RESTAURANT IS CLOSED Better/Half

THIS RESTAURANT IS CLOSED Better/Half Restaurant Review:

Chef Zach Meloy, with his wife, Cristina, founded PushStart Kitchen supper club, a reservations-only experience the couple still convenes on Tuesdays when Better/Half is closed. From that effort emerged Better/Half. To dine here, patrons may choose one of two multi-course menus with wine pairings, ranging from five courses for $55 plus $30 for wines to nine courses at $75 plus $30 for wines. Offerings change frequently, except for one: house-made handkerchief pasta with wild mushrooms, tomato marmalade and porcini cream. Those who want fewer dishes can mix and match from a list of specific selections from a section of the menu called just that, "Mix and Match.” We composed our own three-course option plus one, choosing first a fried oyster with black bean and fermented chayote tartar, and chicken-fried rabbit with smoked pumpkin and sauce au poivre. Finally came the manchego bread pudding with sweet potato mustard and whipped maple. But because the four-seed tart with salted caramel also beckoned, we had it too. The very short wine list is thoughtfully composed to support the food. If dining solo, opt for a seat at the tasting bar to be close to the action.