Individually the trio’s reputations precede them. But Herringbone is its own beast entirely.
Starters include fried Ortiz anchovies in herb crumb; new-season artichokes with peas and skordalia; and hiramasa kingfish sashimi.
For something bigger, you might get slow-roasted lamb shoulder with smoky eggplant; buttered spätzle with cotechino sausage; or roasted cauliflower with mejadra (a Levantine dish of lentils, rice and onion) and hummus.
Of around 30 wines most are local. A climate-controlled wine cabinet holds potential for a back-vintage wine list. D’Angelo coffee is available from 9am before the kitchen opens at midday.
There is on-street seating, and inside a white-walled dining room complete with a feature herringbone-tiled bar, which overflows into a bright atrium with a ceiling-height tree at its centre.