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Early '60s swank meets Japanese minimalism at this striking Venice dining-and-drinking destination.

In Short Culinary partners Brooke Williamson and Nick Roberts (Amuse Cafe) have transformed the former Cape Cod-inspired Menemsha space. The loft-like dining room features deep orange booths surrounded by woodsy murals, low-backed sofas and wooden-crate tables. The broad menu starts with lemongrass-fennel steamed mussels, warm beets wih goat cheese and zucchini bread. Popular entrees are roasted chicken breast, white salmon with creme fraiche and short rib potpie. Uncommon, sharable desserts include peanut-butter truffle tarts with homemade cracker jacks.