The Arts District has a new entrant, Lynx, from Michelin-star chef and serial restaurateur Josh Skenes and beverage director Brandyn Tepper. Nestled in what could be described as a hole-in-the-wall, the venue projects the feel of a speakeasy bar wrapped in the ambition of a destination restaurant. After a soft opening period that allowed the establishment to refine its approach, Lynx is ready for those looking for a specific kind of evening out.
Stepping inside, the interior instantly brings to mind a Japanese music video, with red lights illuminating minimalist decor. The setup ensures a degree of privacy, as tables and bar seating are spaced more generously than one might expect in a smaller venue. This careful curation of ambiance cultivates an immersive experience. However, the illusion can be gently broken by the false wall shared with Tatsu Ramen, or a necessary trip to the brightly lit noodle spot's communal bathroom, reminding patrons they are still very much in the Arts District. With the right music, engaging conversation, and an Amaro Kola in hand, the desired fantasy tends to take hold.
While the food earned a swift Bib Gourmand designation from Michelin, the razor-thin pizzas with their puffy crusts play a supporting role to Lynx's drink program. Brandyn Tepper’s approach to the rotating drink menu offers sophisticated riffs on classic cocktails, with each priced at $20 and available in non-alcoholic versions. Familiar drinks, like old fashioneds, receive a smoky enhancement, while negronis incorporate rhubarb for a summery lilt. Daiquiris take on a tarter profile with sudachis substituting for traditional limes. More adventurous options such as the Banana Stand or Chocolate Springwater surprise with subtle notes where one might expect bolder flavors, instead venturing into umami or near-floral complexities.
Despite the drinks taking center stage, the food menu is thoughtfully constructed. The Napoletana pizza, for instance, evokes the Mediterranean, complete with what are described as sea-fresh anchovies, which are reportedly best enjoyed directly on the crust rather than combined with the capers and sea salt. The Mushroom pizza, while generous enough to hold a substantial amount of cheese (not to be confused with the five-cheese Sweet Chesus), shows a measured flavor profile, even if its presentation makes it a less tidy, though still satisfying, choice on the concise menu.
For those planning a visit, securing a reservation is recommended to ensure the best possible experience at this distinctive Arts District spot.
