R.T.B. is back in a refreshed space which takes inspiration from Milton Avery’s paintings. Chef Rodney and crew are still crushing it, and now there are 2 menus - $89 for 7-9 courses, or $189 for 10-15 courses.
Edit: I’m also missing a pic of the uni in spiny lobster broth. Ok so that’s 3 courses for which I’m missing pictures - caviar, uni, and lobster curry…and a sake, I believe.
I had the latter, and opted for sake pairings (forgot to take a picture of the caviar). Essentially, this longer menu incorporates all of the supplements which were recently offered at R.T.B. - jamon iberico with sunchoke tart and black truffle, Imperial golden ossetra caviar bump, uni in spiny lobster broth, a5 wagyu, etc. and I believe that the menu’s less expensive now than if one were to add all these supplement courses at R.T.B… It’s still a great relative value, for this kind of menu, when you consider the quality and ingredients (that imperial golden ossetra and Hokkaido beef are serious).
Another menu is available upstairs for a private room, which seems a little more carte blanche.
Matt and crew are great - attentive, but the vibe is remains chill and fun.
Note the great plateware!
New wall art
Broth of toasted grains with charred onion clarified butter
Jamon iberico over sunchoke tart, with culture cream and shaved black truffle
Kanpachi with sakura blossom and dried leaves, citrus gelee, cucumbers and chili
Smoked trout roe, avocado, sesame, flower petals
Aebelskiver with dried shrimp, mayo, and brassicas
Shigoku oyster with ramps, asparagus, chives, and wild seaweeds
I forgot to take a picture of the caviar course.
Tortellini en brodo with liquid center and smoked foie gras
There was a lobster curry course, but I seem to have lost the picture…
There was an uni in spiny lobster course, but I seemed to have lost this one as well…
Kansas City barbecue A5 “Hokkaido Snow Beef” Private Reserve by Chateau Uenae. This is not your normal A5 Miyazaki-gyu…The meat may look “shimofuri” when raw but Hokkaido-gyu also retains a pure and deep beef flavor, so it doesn’t taste of only fat. As of December 2017, there were only 5 restaurants outside of Hokkaido serving this “Hokkaido Snow Beef.” The difference of this brand’s “Snow Beef” is the fat distribution because of the very cold weather, and the diet of very sweet Hokkaido corn. Great stuff, indeed, and this plus the caviar itself could comprise the whole menu price .
“The North Coast” Mendocino lamb with the tenderest abalone and various seaweeds and coastal flora with deep umami. That lamb jus and the barbecued lamb fat are awesome.
Harbison cheese tart in pecan pie shell with lemon thyme
Pineapple upside down cake and grilled milk ice cream
And the sakes…
Umeshu to start
Ended with some Kijoshu, which drinks almost like Madeira. It’s fortified with sake instead of water during the brewing process, rendering something quite potent.
I think there was another sake, too. Finished the night at P.C.H. with a coconut negroni and some more peated Ichiro’s Malt, so my memory is a bit hazy on all the details.