OUR MISSION
To create meaningful experiences and human connection through intentional and balanced hospitality.
OUR FOOD
The Aperture’s menu reflects three fundamental tenets: intention, balance, and focus. The menu - and its individual dishes - are approached with the objective of putting critical thought into every component, eliminating the extraneous, and ensuring a natural flow across the menu. The culinary program is heavily influenced by the cuisine of the broader Mediterranean region and the simple, seasonal cooking of Southern France, Italy, Greece, and the Levant.
OUR STORY
The Aperture, the first full-scale restaurant project from Chef Jordan Anthony-Brown. The menu reflects the concept of Mediterranean mezze style dining, consisting of many small plates, rustic in nature and reflective of seasonality and creates a natural progression and flow for the dining experience.
Reservations for parties up to eight guests will be available through tock 60 days in advance.
While reservations are encouraged, walk ins are welcome.
Jimmy Lucas
Chef De Cuisine
JORDAN ANTHONY BROWN
Chef & Owner
Will Velarde
General Manager & Beverage Director
Trevor Biggs
Creative Director & Assistant General Manager
Scotty Roberson
Sous Chef
