Henrietta

By day the counter serves sandwiches on ciabatta baked in house, including a mushroom dip built on maitake and provolone; by evening the same room switches to table service under a chef who came up through Chi Spacca. Dinner brings a banquet platter of roast chicken with chicken caesar panzanella, plus beef tartare with pickled pumpkin. The attached market sells wine and pasta to take home for a night in.