Montrose Collective

"Restaurants and things Israeli influences Diners can start with the Frena bread service, served with homemade butter, olives, pickled onions, and a menu of salads, halloumi, and refreshing crudo dishes. A recent dinner on Friday, August 30, revealed standouts like the bright and refreshing sea bass carpaccio; the Tiger shrimp served in a silky sauce made of arak beurre blanc, garlic, tarragon, and thyme with a side of sourdough for dunking, and the steak Rossini, a tenderloin topped with a tender chunk of foie gras and plated with a peppercorn sauce with morel mushrooms. Dolev also predicts that the spicy crema-topped squid ink linguine, slathered in a buttery wine and cream sauce with a kick of fermented peppers and blue crab, will be a crowd favorite. “It’s so refreshing and so creamy and rich in the same bite,” Dolev says. Sides include snow peas, lemon zest fries, and butternut squash with a yogurt sauce."