Randy Clement and Matt Molina have opened a fairly simple operation: long, backlit bar facing some banquette seating; a large kitchen abutting a hallway to the outdoor space; a huge, string light–festooned back patio with picnic tables and a bocce court. Eventually, a second bar is planned for the patio. In the kitchen, Molina is turning out classic drinking food from all over the world: Chinese-style pork buns, Mexican taquitos and an all-American burger. Very little spin is given to these dishes — it's all perfectly executed without being meddled with too much, which is fantastic if you just want great food to go with your cocktails and a little disappointing if you were hoping to see Molina flex his creative muscle.
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