- the idea of this place was to cook the way that a bartender bartends. when you re looking the person in the eye and handing them a plate of food, there s no there s no hiding. if they love it, then you see that. if they don t love it, then. - plan b. - yeah. - so the menu changes every night? - at the whim of poli right now. - chef ryan poli is the new kid in town fresh from chicago. a veteran of mercadito, hospitality s tavernita, little market brasserie, and barcito. - all right, the first serving we have, this is risotto, but instead of using rice we use sunflower seeds. we treat it like a normal risotto, add parmesan cheese and a little bit of butter. we topped it with a little bit of fermented sun chokes, the base of the sunflower plant, and just garnished it with a little green sunflower sprout. so we use three different cooking techniques of one ingredient to make this dish. enjoy. - beautiful. mmm. wow, that s.