Coast and Valley is an airy ode to California. At weekend brunch, sun floods in through floor-to-ceiling windows; that’s when poached chicken, avocado and charred cucumber fan out over a pool of ginger-buttermilk sauce and buckwheat pancakes with maple syrup serve as the perfect foil for a mimosa. The spot’s main goal, however, is promoting California wine to East Coasters. More than 100 vintages are poured by the taste, glass or bottle, matched in the evenings by a short menu of ricotta and roasted grapes, chicken liver mousse and crispy jasmine rice with roasted mushrooms.
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