Table & Apron

A menu that is fun just to open. The plates are playful and lean firmly toward fusion, set in the middle of the table to share.

The one that stayed with me was the pork chop. A bone-in shoulder is brined overnight, then cooked like a steak. A dish that lives or dies by its cooking.

Chef Marcus Low left engineering for the kitchen. He learned to cook from books and began with dinners at home before opening the restaurant.

Next time, I want to order a dish I don’t know yet.