By Nicholas Grasso |
The new concept swung its doors open at 149 Main St. late this summer.
“It’s a beautiful little gem and we can’t wait for guests to enjoy flora’s great food, drinks, and hospitality,” Rooted Hospitality Group‘s chef and owner, David Hersh, said in a statement.
The eatery’s menu features seared scallops with summer corn, chorizo, fresno peppers, buttermilk reduction, and jasmine rice and pan-seared Bronzini with parsnip purée, fennel salad, citrus pan sauce, pomegranate seeds in a blood orange balsamic reduction.
It also includes grilled filet mignon with wild mushroom demi and pomme purée and a French dip sandwich with shaved slow-roasted prime rib and genuine au jus alongside new, contemporary options like a warm brown-buttered lobster roll with tarragon aioli and flora slaw and the vegan soba noodles with sautéed mushrooms, carrots, kale, red cabbage, onions, tahini dressing and toasted coconut.
Flora showcases a robust wine list and a host of modern house-made specialty cocktails.
The restaurant implemented safety protocols necessary for the pandemic era. Employees have their temperatures checked daily and are required to wear face coverings at all times. The dining room has been configured to accommodate socially distanced diners, and is currently open at 50% capacity.
Terri Novak, the restaurant group’s director of culinary operations, said the flora team “put their heart and soul” into its work.
“We are thrilled to finally welcome guests into flora so they can experience our vision come to life.”
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