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Castagna Restaurant Review: Chef Justin Woodward maintains Castagna’s enthusiasm for playing with food conventions. Expect small, artistically arranged, seasonally-appropriate plates such as goat cheese wrapped in red pepper "leather," or liquid nitrogen frozen yogurt atop olive oil-poached salmon. A “dessert” might feature beets soaked in whiskey with sorrel. In the modernist tradition, all ingredients are listed on the menu, e.g. "squash, uni custard, steelhead roe, nasturtium." The extensive wine list features European and U.S. selections. If you’re seeking a more casual meal, check out Café Castagna right next door.