- 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...