It’s a trippy sensation to step through the double doors at David DiBari’s newest spot, where mustard-yellow booths, loud wallpapers, a retro lunch counter, rotating cake display, and the playlist are like falling down a rabbit hole and landing in the 1970s. The menu is largely inspired by the same era, but the execution is firmly 2020, from the dry-aged minute steak and French toast with foie gras to the house-made griddled bologna sandwich and boozy milkshakes.
