What You Should Know:
Gabriel Stulman’s latest project takes place in the Freehand Hotel, where Chef Matt Griffin prepares a menu consisting of mostly seafood, with some meat and vegetables in the background. The actual food is mostly mediocre, especially the entrées, which suffer from expensive, small portions and a lack of standouts.
What I Liked:
Black bread is served alongside whipped carp roe, whose texture is somewhere between soft butter and whipped cream.
Paper thin lamb is topped with goat cheese, lemon and yogurt.
Is It Worth It:
The prices of the entrees lean around the high $20s, low $30s, and tend to run on the small side, comparable to the appetizer portions.