Unum Chef Phillip Blane (left) prepares grilled quail with sauteed spinach, pistachio nuts and date demi-glace. The restaurant specializes in seafood and carries "True Blue" certification, an honor bestowed on restaurants that serve Maryland blue crabs.
"We're getting closer on brunch," he said. The promised morning fare is set to include French toast, house-made granola, custom waffles, assorted egg dishes, a smoked fish platter accompanied by house-made pickles as well as a few dinnertime carryovers, including the burger, branzino and crab cakes.
Rep. Eric Swalwell, D-Calif., walks on Broadway after a Future Forum with young entrepreneurs in the Flatiron District of New York City, April 16, 2015. Reps. Steve Israel, D-N.Y., Seth Moulton, D-Mass., and Grace Meng, D-N.Y., also attended.