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Catalan Restaurant Review: Chef-owner Drew Davis adheres to a farm-to-table mantra. The menu is broken down into four simple categories: appetizers, small plates and salads, large plates and sides. Starters, meant to be shared with the entire table, include a Spanish charcuterie board and roasted bone marrow plate with grilled pita bread, chicken liver mousse and orange marmalade. Big plates range from paella to a savory fish stew, while sides consist of fresh vegetables, such as braised Tuscan kale with caramelized leeks. Family-style suckling pig, which requires a minimum of six grazers, comes with a trio of sides (your choice). For dessert, try the fig empanadas with black currant honey. Choose from wine by the glass and crafted cocktails, like a refreshing pomegranate basil martini. A lovely courtyard, live entertainment, and happy hour in the bar are also part of the experience.