What a fun evening! This is a family operation with dad cooking in back and son working the service portion out front. We were seated in the first kitchen (a second one was behind another door) as the son noticed we were from out of town and thought we might enjoy the action. He was right! A very stylish place, with lots of thought thrown into every detail.
from our table
Service was attentive and very warm and made the evening special. The menu offers options of 4, 6, and 9 course tastings and they do offer wine pairings. We took the 9 course and there you only have to chose your meat entree. They are known for the wine cellar so we made our wine choices with the help of their sommelier. The food was beautiful, creative and tasty. A winner all round!
Interesting cutlery service (round thing is a magnet that can hold menu, etc.)
table light fixture. More can be screwed on if you want more lightsesame cracker to eat while you look over the menucool water glassCarrot, pork, marshmallow, sesameBurata, pork back and brittle cracker served on a pink salt blocksommelierCoconut crisp with sepia, Rambutan (spiny looking fruit) Tom-Yum soupWarm bread and butter with carot juice and corianderwineBeet, macherel hamachis, beef tongueTik, Tonic, Duck: duck tartar, duck confit ball, brussel sprouts, tonic is marinadeBuddah’s hand (lemony flavor)Rising Buddah: prawns, kihlrabi, buddah’s handwine cellar entryupstairs wine cellar
Hardcor(e)n: chicken hearts, corn and polentaFish on a stick: catfish, belugalenses, apple/vervainpigeon sausage
Ready to crack the “rock” (potato inside)Pigeon cuts Melon: pigeon, celery, melonRib it off: Shortribs, potatoes and artichokes
bread cart for cheese course
Sr. Mraz busy cooking and checkingcheese cartthe son in Mraz and sonFrankie inspects my selectionsCharles’ choices(Jo) KURT bites fig: Joghurt, figs, sumakOne of our serversworking next to usBefore I Quit I go nuts: quince, carrots, walnutStrawBerry White: strawberry, cheese, aged soja sauce
