![]() “Pastore is more whimsical, dreamy and romantic,” Quincy said. If these establishments ooze a masculine energy, then Pastore offers a more feminine aesthetic that’s been missing for Underbelly’s customers, said the company's president Nina Quincy. The menu at both restaurants and the group’s more casual Wild Oats is a meat-lover’s paradise: a Flintstones-like bone marrow bubbling with collagen, a charred rib-eye for $175 and a serving of chicken-fried steak the size of a mini iPad are just a few dishes. On the design side, shades of mocha-colored leather and wood panels fit for a corporate boardroom fill the spaces at Georgia James and GJ Tavern. The coastal Italian restaurant Pastore is unlike any other in Underbelly Hospitality’s portfolio. Elizabeth Conley/Staff Photographer Show More Show Less Elizabeth Conley/Staff Photographer Show More Show Less 12 of12 Elizabeth Conley/Staff Photographer Show More Show Less 11 of12Ī partial of Pastore's rooftop, which will open at a later date. ![]() The exterior of Pastore at Dunlavy and Dallas. Elizabeth Conley/Staff Photographer Show More Show Less 10 of12 Elizabeth Conley/Staff Photographer Show More Show Less 9 of12ĭetails of a butterfly chandelier near the kitchen at Pastore. Sarah Trowel, bar lead for Georgia James and Pastore, pours a basilico acido. Elizabeth Conley/Staff Photographer Show More Show Less 8 of12 Sarah Troxell, bar lead for Georgia James and Pastore, sits in the bar area of Pastore. Elizabeth Conley/Staff Photographer Show More Show Less 7 of12 Pastore executive chef Jeff Potts with Scott Muns, culinary director of Underbelly Hospitality. Elizabeth Conley/Staff Photographer Show More Show Less 6 of12 Elizabeth Conley/Staff Photographer Show More Show Less 5 of12 Elizabeth Conley/Staff Photographer Show More Show Less 4 of12 ![]() Herb-roasted branzino puttanesca at Pastore. Elizabeth Conley/Staff Photographer Show More Show Less 3 of12 Elizabeth Conley/Staff Photographer Show More Show Less 2 of12Ĭhicken sausage ravioli at Pastore. Chef Jeff Potts plates farro-stuffed squid at Pastore, a new Underbelly Hospitality restaurant.
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