Photo by John Anderson


Helmed by former Uchiko Executive Chef Sterling Ridings, this highly anticipated new seafood-focused restaurant features a raw bar fit for Aquaman himself, along with cooked ocean treasures like Chilean sea bass poached in marrow and oyster sabayon. Guild also dances delightfully with luxurious land-dweller dishes like double-cut pork tomahawk and Wagyu teres major. They’ve got chess pie, too.


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