Corkage is $20 per bottle of wine, maximum of two per table
Chef Brian Redzikowski’s rotating menu features some of the most innovative dishes in San Diego, from Tender Belly Farms suckling pig larb, to hamachi ceviche, foie gras French toast and Grilled quail char sui.
Please make sure your bottle isn’t already on the wine list. If in doubt, call first. Thanks and enjoy!
