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Stepping through a door framed in woven branches into this dimly lit, incense-clouded fairyland is a distinctly immersive experience, down to the somewhat unearthly soundtrack of new age trance music. Certainly, Chef Jordan Kahn means to cast a spell with his highly inventive cuisine, which defies neat categorization, and makes use of ancient cooking techniques like hot stones and live fire. He utilizes a uniquely modern tapestry of eclectic ingredients, as in slices of sweet and silken raw Stonington scallop dressed with mezcal-glazed, hearth-roasted pineapple and spiced meat-free longaniza oil.
The meal comes to a soothing finale with the likes of whole mandarin sorbet draped with whipped tigernut mousse, best accompanied by a pot of wild-harvested herb tea accompanied by a trio of unrefined sweeteners.