Spring is here.
Even though it’s technically winter.
And it feels like summer.
Relevant detail: we’re talking about this Spring. The one that’s a new seafood-heavy Southern French destination from Church & State’s chef and owners. It’s already serving lunch in Downtown, and they’ll be having Valentine’s Day dinners on Saturday and Sunday before officially opening for dinner next Friday.
Got it? Cool. Now check out the space and the menu.
Yes, you’ve always dreamed there’d be an alarmingly picturesque, 6,000-square-foot glass atrium flooded with sunlight, fine cheeses, oysters and European wines being enjoyed by good-looking Downtowners in fancy jeans who like sunlight and oysters and wines. And now you’ll be entering one right on 3rd Street. Also, you should stop dreaming in unnecessarily long sentences.
Special occasions will be well-served here. Important individuals’ birthday parties by the stone fountain. Client-wooing somewhere between a tree and the bar. You and a date simply satisfying your pressing need for Chablis with wild Burgundian escargot and saumon à l’unilatéral.
It gets palpable sometimes.
Even though it’s technically winter.
And it feels like summer.
Relevant detail: we’re talking about this Spring. The one that’s a new seafood-heavy Southern French destination from Church & State’s chef and owners. It’s already serving lunch in Downtown, and they’ll be having Valentine’s Day dinners on Saturday and Sunday before officially opening for dinner next Friday.
Got it? Cool. Now check out the space and the menu.
Yes, you’ve always dreamed there’d be an alarmingly picturesque, 6,000-square-foot glass atrium flooded with sunlight, fine cheeses, oysters and European wines being enjoyed by good-looking Downtowners in fancy jeans who like sunlight and oysters and wines. And now you’ll be entering one right on 3rd Street. Also, you should stop dreaming in unnecessarily long sentences.
Special occasions will be well-served here. Important individuals’ birthday parties by the stone fountain. Client-wooing somewhere between a tree and the bar. You and a date simply satisfying your pressing need for Chablis with wild Burgundian escargot and saumon à l’unilatéral.
It gets palpable sometimes.
