Cuisine:

• American
• Others
• Contemporary

Two Urban Licks Description:
TWO Urban Licks occupies a renovated urban warehouse space with large roll-up industrial windows aimed at the city's skyline. Beyond them sits an inviting outdoor dining space. Wine is served from a system of stainless steel barrels from which it is dispensed into decanters of sundry sizes, depending on the patron's order. Clever though it may be, the system has perils for the wine savvy, who may find the whole business contrived and the flavors affected. Executive chef Cameron Thompson now governs the kitchen, as founding chef Scott Serpas commands his eponymous establishment. Sharing appetizers lets patrons enjoy the tapas treatment at TWO. Especially good are the salmon chips, a signature item, or the Thai tuna tartare, made just hot enough with a sriracha aïoli. For mains, we like the lightly grilled, huge sea scallops on Gouda cheese grits with tomato broth, the pork braised and served with mac 'n' cheese, and the duck breast. We found the white chocolate bread pudding dry. Service issues still need to be resolved, so that patrons receive the dishes they ordered. But there are few spots as convivial on a Saturday evening as the patio, a fine place to listen to the jazz wafting out from inside the restaurant (where, honestly, it's too loud).


Be the first one to rate and write a review for this Two Urban Licks restaurant!