The seasonally changing yet always-gorgeous platings (read: highly ’grammable) have us coming back to VOX on the reg. Chef Joe Anguiano’s albacore tuna tartare scooped with a delicate potato lavash is divine, and smoked Tasmanian trout at brunch had us swimming. Beverage director JR Mocanu is also doing some very innovative things behind the bar, utilizing house-made ingredients like smoked pineapple ginger shrub and tangerine tincture.

This article appears in May 6 • 2016.

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