CuttaCutta

Glenn Ballis's own restaurant at Patriarch's Ponds. The menu features comfort food and plenty of Australia, where the chef lived for 27 years.

The Australian spirit comes through in the atmosphere and interior, created by the Geometria architecture bureau under Irina Glik.

Textured marble tables, a wood-fired hearth, plenty of greenery.

The restaurant is split into two rooms: the smaller one has a communal table for 6-8 people, while the main room offers leather armchairs with soft backs and miniature loveseats tucked into every window bay. It struck me that the lighting over the bar counter was a bit overdone. The menu focuses on clean flavors, not weighed down by sauces.