According to some friends who went to the restaurant's preview last night, tonight's soft-opening will have a limited menu.
A big wood-fired oven is the centerpiece of the kitchen, where the crew is baking fresh flatbread with chanterelle mushrooms, and cooking up Chamberlin's signature seafood stew, which he compares to bouillabaise.
Chamberlin tells me that it's a limited menu, only 10 items to start, and a limited wine list. They'll be adding more dishes next week.
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