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Floataway Cafe Restaurant Review: A classic warehouse space softened by artwork and brushed tin, stainless steel and chrome accents sets the stage for Floataway Café. Chef-owners Anne Quatrano and Clifford Harrison, whose Star Provisions empire includes Abattoir, Bacchanalia and Quinones at Bacchanalia, have kept a busy pace at this casual but refined establishment. Todd Immel, who has served as Star Provisions charcuterie chef, was tapped to take over this kitchen. Locally grown organic produce, some of it from the Quatrano family farm, is featured in the dishes, which are usually seasonal. If beets are on the menu, do not miss them; typically, they’re simply roasted and daubed with creamy goat cheese and adorned with boiled egg. Wood-grilled chicken livers always appear on the appetizer list, although their appointments change from time to time. Crisply fried calamari is one of the best versions of the dish in the city, while the juicy T-bone pork chop from Niman Ranch is served with house-made spätzle, and a meaty boneless short rib of beef is paired with rarely seen Sea Island peas. Desserts, which change seasonally as well, can be a heady experience, and cheese is always an option. A refreshingly reasonable wine list offers unique bottles from around the world, with many of them available by the glass.