Station Awards

Station Restaurant Review:

The mention of chicken wings may conjure images of bar food, but Station's are the antithesis. Chef Curtis Gamble and company's focus on details shines in the wings, which are brined, soaked in chili oil, coated in tapioca starch, cooked sous vide (or in an airtight bag that's exposed to a set temperature of heat) and then flash-fried. The resulting crunchy wings are served with a Parmesan fondue; you're given a hand wipe to clean off the sauce. Kitchen staff is just as particular about other hits on the menu. Among them are the smoked-pork tagliatelle with one-hour egg and the popcorn panna cotta, made with an heirloom popcorn variety. The bar program is as smooth as the drinks it produces; sip the citrus-backed Death's Daiquiri while catching up with a friend --- the noise level is low enough that you can chat with companions, bartenders and fellow diners.