Banshee

Something wicked (and delicious) just poured in. Stop by for a spirit before you haunt the village this Halloween. We are open for dinner from 5-10 🍁👻

Thank you ! We are honored to be featured on the guide 💕

A little Southern magic, a little fire from afar. Charred Hakurei Turnip with Shaanxi potlikker and Szechuan–sesame crisp. And yes, it’s vegan! 🌱

We are hosting again today and tomorrow and will be closed to the public. See you Thursday!

We are pleased to host again this Monday! Chef Matt Reeves has curated a four-course Ukrainian dinner, and our team has created drink pairings for the menu. We have a few tickets left for this one-of-a-kind experience! Proceeds to help fund volunteer work in Ukraine. Link in bio

Our newest dessert has hit the menu: Potato Chip Mille Feuille (pronounced mil-fwa, though I’m sure you already knew). Layers of potato chip, pistachio chess pie, dark chocolate ganache, and crème anglaise… but your tongue says late-night french fries and chocolate frosty. Pair it with an espresso martini!

Fuel the Strut with littleneck clam linguine, duck + fig pappardelle, or just post up with a Green Space cocktail in hand. We’ll see you at 5!

New fish dish!
GRILLED GULF COBIA
cioppino
roasted potato + cipollini onion,
grilled endive
egg yolk jam

Gulf cobia comes willingly — into the net, onto the grill, and into the cioppino. Some catches are just meant to be. 🌊🔮

Duck + fig pappardelle with pepita gremolata + parmesan frisco has landed. Decadent in all the right ways. On the menu tonight!

This week we celebrate Banshee’s 7th Birthday! Words can’t quite describe how appreciative we are of our community, those who have dined and danced with us, and especially our wonderful staff who make all of this possible. Join us Friday and Saturday after dinner service to celebrate 7 years of enjoying the Banshee magic! ✨💖✨