“After a certain hour a [European] restaurant becomes like a little lounge, like a little club."
rose petal honey or the unusual "Torrija Tostada y Cara- melizada," a caramelized cake/souffle hybrid infused with creme anglaise and served with a dollop of chestnut gelato (the gelato is house made over at sister eatery Cibus).
Lombardi's philosophy is simple, if tricky to execute: "If you have an honest price and good consistency on food and good value, then you stay there all the time."
