Bold red cuts through a bright, arched space. Grey velvet chairs and a long light bar do the rest. Anna wanted a dining room that was generous and unhurried, with a little theatre in it.

The cooking follows the same instinct: modern European technique on seasonal produce, and a few knowing illusions. The trompe-l'œil desserts, a lemon that turns out to be cheesecake, are FLŌ's own signature.

Brunch runs every day and the evenings by the river run slowly. Both come off the same seasonal list, out of the same kitchen.

Anna, Founder at FLŌ