F&D has evolved since its founding in 2010, but the thing that’s never changed? Its commitment to the community. The restaurant partners with local farms and nonprofits to source ingredients and support young chefs, ensuring every dish is crafted with care. While you may not meet every farmer or driver behind the scenes, you can taste their impact in every bite.
Standouts include the pillowy Parisian gnocchi, soaked in a Koji butter sauce with mustard greens and oyster mushrooms, and the duck leg confit served with white beans and garlic sausage. Of all the things you order, don’t forget the gruyere and black pepper popovers—their hollow interior and chewy texture makes them perfect for sharing, especially when slathered with the accompanying charred onion butter. If there’s any room left, the banoffee is a must. Made with milk jam, rum whipped cream, banana and chocolate, it pairs beautifully with a bright glass of tank-aged Malvasía Volcánica wine. With a menu divided into small and large plates, you can order to match your stomach’s appetite.