Bar Toma oven. Photo by Andrew Davis
Bar Toma Executie Chef Erik Freeberg. Photo by Andrew Davis
Bar Toma back room. Photo by Andrew Davis
Senza. Poached loup de mer. Photo by Andrew Davis
Senza cashew granola with banana and miso butterscotch. Photo by Andrew Davis
Senza Japanese A5 Wagyu. Photo by Andrew Davis
Rappahannock oyster at Senza. Photo by Andrew Davis
