This disjointed sense of incongruity carries over to the menu as well. Over several dining experiences there, both menu items and service were erratic. Perhaps it is just the twitches and glitches of opening a new place, but the ambitions behind the menu give pause. The dinner menu in particular announces some serious pretensions toward culinary ambition. Chef Draheim's training with Janos pays off in some lovely wins on the menu.
Some dishes feel realized and unified, showcasing bright flavors and knowing their limits.
The simple combination of sharp fennel, balanced vinaigrette, the creamy cheese and potato all work together. Presidio is all dressed up and ready to go. Draheim's surest strokes are with simple, pure flavors. A meal in itself, the dish is confident and deftly turned out. These simpler realizations are Draheim's strengths.