Chef Dave Beran’s new tasting menu restaurant hidden on the second floor of a food court. Just getting to the restaurant from an alleyway, up a service elevator and through a private cipher locked door, was liking searching for out of the way hidden restaurants in Japan. Inside the room is tiny, no more than 700 sq ft with only 18 seats, the layout was like trois mec, but smaller.
The whimsical food and menu design reminded of atelier crenn and alinea. Everything was tasty with the highlights being the king crab, squab, and the “everything is burnt” beef.
Pro-tip: Uovo is a block away for an after-dinner bang.
“springtime for sean”
roasted banana tea, browned butter, peanut
blackberry thermidor, short rib, bone marrow
dragon fruit, scented with roses from early spring
king crab, popcorn, orchid, earl grey tea
“burnt lettuce that thinks it’s a peanut”
96 hour koyi plum, fresh yuba, thai basil
squab, thai long peppercorn crème fraîche, begonia
bitter chocolate, cherry, preserved sakura
“the sobering of rhubarb”
choy sum, strawberry nahm prik, cashew
pork belly, nasturtium, strawberry sambal
black cod, yuzu koshu beurre blanc, sea grape
“everything is burnt”
french onion soup, rosemary aroma
“memories of a tomato salad”
whipped persimmon, lemon shortbread, hibiscus sugar
ages of seedling farms apples, miso caramel
“an autumn morning”
"a carrot pulled from the snow"
Like stealing candy from a baby rabbit