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Ursa took over the space that housed Bar One for 11 years
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Looking back at the open kitchen
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The open kitchen
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A pretty display of shaved root vegetables—burdock, parsnip and various types of radish—comes with kefir, pickled walnuts and walnut vinaigrette ($13)
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Wild mushrooms and tiny chestnut agnolotti bathed in a kombucha-sherry broth poured tableside ($13)
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Pork loin and cider-glazed belly accompanied by lentils, kale and Jerusalem artichoke ($24)
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Raw chocolate mousse with pumpkin-kefir cream and hibiscus syrup ($9)
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The Vast Improvement: gin, Aperol, Lillet Blanc, white wine and orange bitters ($13)