One Twenty Six

Mathew, the chef-owner, built the kitchen around his travels in Europe, which is how Pork Vindaloo can sit near Chicken Bourgogne on a French-American menu. Stocks and sauces are made in the building. So are the breads. The burgers are ground here, and the fries are cooked in local cold-pressed soy oil. The dinner card gives vegan cooking its own six-dish section rather than treating it as a substitution list, including Navaratan curry, Thai grilled vegetables, and vegan baklava. One kitchen feeds the restaurant's connected concepts, including Moonrakers. Menus, prices, and service times have changed across the official site, so check the current dinner card before choosing between the dining room and lounge.