A repeat visit to this medium sized place that only offers a tasting menu and has been one of our favorite spots in the U.S. Chef Josh Skenes was not in the kitchen for much of the night as he has been on previous visits but Sous Chef Scott is more than able to run things. Sommelier Mark Bright was also not in the house this night and I admit I missed his personal touch and enthusiasm with the wine choices. The kitchen gleams and runs like a well oiled machine and the staff seem comfortable to work in this fishbowl. The menu did include a number of dishes that we’ve had before but here’s our menu for the evening.
kitchenwinewineherb tealeek custardSaison reserve caviar, cured with smoked saltadd to the leeksSmoked Parker House rollsGiant white radishIn broth of root vegetables, mild with wonderful textureFrankie checked out the duck chop stick rest.Lobster claws, lightly grilled over the embers (marvelous sauce)lobster meat barely cooked on ice, delicate yet savoryseasonings (daikon, horseradish and jalapeno)seasoningsFrankie tried out the seat backBattle Creek trout, its crackling skin and roefrom the sideunderneathHokkaido sea urchin, liquid toast(caramelized) – absolutely fabulous!close upradish, the whole plant – several kinds of radish poached, grilled, etc. covered with clarified broth. A nice assortment of tastes.insideBrassica leaves, blistered in the fire, broth of the cultured vegetablesanother view showing the puffed grains. It was almost meaty – delicious!Frankie napped on the furry pillowsinteresting flatwareBlack cod, grilled over the embers, sauce of yogurt & citrus leavesclose upFrankie watched the action from the tablescizzors as a utensil for the next courseBarbeque celeriac – very goodherbs to eat with and use your scizzors onhot saucekitchen actionMixed grill of wild meats – ram loin is the redder meat and wild boar is the lighter one. Served with pickled plum. Joshua actually killed the animals in a hunt. The leaf was bitter but the plum sauce was really good.closeranother anglegrilled vegetablesaucea bouillon made of the grilled bonesFrankie thought the broth was for herChefs Joshua and Scottwild strawberries – exquisite!cream for dippingFrankie preferred the cream to the berriesBlood orange with citrus buttermilk ice creaminsideinsideIce cream and caramel, cooked in the fireplace – smoked cow’s milk ice cream – Yummy!Executive Chef Joshua Skenes and Sous Chef Scott Clarkbuckwheat teabuckwheat tea – I could pass on this!Frankie made a new friend in Chef Scott ClarkShe checked out the kitchen
