Paul Tripodi is just the sort of affable, unflappable guy you want as front-of-house in your neighbourhood restaurant. He knows everyone, and everyone who doesn’t know him probably knows Herringbone, his “baby”. It’s his main gig – he also has interests in two other restaurants.
There’s shady outdoor dining, atrium dining under a tree, and a main room with trailing vines, jars of colourful spices, rustic wood, exposed beams and whitewashed brick.
