This fine-dining dinner party has its origins as an underground phenom, but today anyone can try to score a seat. The nightly tasting menu is served in a swanky, bi-level warehouse decked out like a mogul's hunting lodge. The menu has a sweeping creative scope, drawing on both nostalgia and current culinary trends with a confident swagger.
Highlights include a trio of oysters, each gussied up in a different fashion: raw with pickled ramp foam and rhubarb; broiled à la Rockefeller, in a creamy green garlic glaçage; or fried with a spicy XO chili oil and tangy ranch. Bold flavors presented with flair are a common thread, like in a buttery A5 Wagyu ribeye paired with a sweet-and-savory oxtail and sour cherry tart, perfect lattice crust, and all.
Work in progress.