Mizuna

Chef @FrankBonanno's signature French-American restaurant

[Mizuna @MizunaDining]

This is called a Hot Timmy. A Hot Toddy, created by Tim #Logic #NationalHotToddyDay

[Mizuna @MizunaDining]

Ty made Eclairs for take home treats this week 😍 @tyl170

[Mizuna @MizunaDining]

184 day old Negroni. Worth breaking sober January for.

[Mizuna @MizunaDining]

Looking back at one of our favorite events of 2017! https://t.co/F1nTN0KeLg

[Frank Bonanno @FrankBonanno]

This is super cool @TheAustinCarson and @trandonbucker in @tastingpanel. Man those guys are great

[Mizuna @MizunaDining]

The Beef Wellington will always hold a special place in our hearts #mizunadining

[Mizuna @MizunaDining]

We’re still on holiday break tonight- hope to see you tomorrow for a drink ✨

[Mizuna @MizunaDining]

It’s the most magical time of the year! Happy Holidays from the Mizuna family ✨

[Mizuna @MizunaDining]

We offer $2 Boozy Hot Chocolates every snowy day! Come see us at the bar tonight.

[Mizuna @MizunaDining]

Ty’s Foie dish is the perfect balance of savory and sweet. Juniper Smoked Foie Gras Steak with Huckleberry Cake, Huckleberry Gastrique, Hazelnut and Cocoa Nib Crumble.

[Mizuna @MizunaDining]

Warm Ricotta Tart with Arugula, Persimmon and Marcona Almond.

[Mizuna @MizunaDining]

The cocktail of the month is a seriously sexy Martini, also known as the “Loud Piety”. @LeopoldBros Navy Strength Gin, Pear Tannins, Dolin Blanc and Orange Bitters.

[Mizuna @MizunaDining]

About to shoot some cocktail photos with our favorite glassware #newcocktails #mizunadining

[Mizuna @MizunaDining]

We are closed tonight so that our employees can spend time with friends & family. Have a wonderful Thanksgiving!

[Mizuna @MizunaDining]

Spanish Octopus with Mole Blanco, Refried Yellow Eyed Pea, Macerated Cabbage, Black Trumpet Mushroom and Cilantro Oil #thisisfall #mizunadining

[Mizuna @MizunaDining]

A colorful and delicious Strip of Venison is now on the menu. #mizunadining

[Mizuna @MizunaDining]

Our November wine class is open to restaurant industry employees. Please let us know if you would like to attend!

[Mizuna @MizunaDining]

Sweet Potato Hand Pies with Toasted Marshmallow Fluff and Blackberry Gastrique. Very delicious way to end your meal!

[Frank Bonanno @FrankBonanno]

#tysstillsingle but odds are ever in his favor
#mizunadining

[Mizuna @MizunaDining]

Ty's Pumpkin Bread dish at the #VitamixChallenge #StarChefsCongress

[Mizuna @MizunaDining]

Braised Pheasant Hand Pie with Cavatelli, Elotes & Lime Aioli at the #StarChefsCongress #cookyourculture