Hillside Supper Club Sit by the park while putting bacon and sous vide egg on everything

The only cool club you can get into without being imaginary friends with a stuffed tiger, Hillside Supper Club's the success story of two well-resuméd chefs and their pop-up permanently landing in the very Bernal restaurant they were using for their temporary gig.

HS features the above view (minus the napkin), plus rustic, California cuisine dreamed up by a duo that has collectively worked at Acquerello, Michael Mina, and Jean-Georges's J&G Steakhouse in DC.

Photo credit: Sara Roos
Starters include the likes of Liberty Duck Liver Mousse and Nonna's Meatballs (which translates to Grandma's meatballs, and might leave you with some uncomfortable questions about "Grandma").

Photo credit: John Hope
Mains count braised pork cheeks and handmade cavatelli lamb sugo. And again: you can add bacon or a sous vide egg to any dish. Even this crispy millet cake that already has a sous vide egg? Mind. Blown.

They also have seven beers by the bottle and two on draft, including Almanac's Honey Saison. Try not to Pooh yourself.

As for that view, the bay windows look out on Precita Park, a site that certainly isn't G.R.O.S.S.