I was referring to my experience with the earlier tasting menu at Birdie G’s! Although I have experienced it in other places, not so much that I remember it as a negative. But after having the chance to dine at Hayato, it just reminded me what a difference it makes when something comes out at exactly the right eating temperature just after being cooked.
Was similar in our experience. Chef was waiting for other parts of the kitchen used by regular service or hands at various points and dishes languished
Did you have early access? They opened up the reservations 24 hours before the public release for those with “Global Dining Access”.
On November 7 at 10:00AM PST, Global Dining Access members will have exclusive access to reservations for 24 hours before reservations open up to the public. An eligible American Express® Card must be on file to unlock access. Terms apply.
Yes, I have early access. Ended up getting tix for all the ones I wanted. It appears that they held the high demand ones back, and released those at about 10:20 AM, instead of at 10:00 AM.
I have an extra reservation for the sold out Birdie G’s Hanukkah dinner with Christopher Kostow (Restaurant at Meadwood) on 12/8 at 7:30 PM for 6 people. I didn’t realize that my friend and I both made reservations for the same night. Does anyone want it? It’s a “ticketed” event, but the tickets were free, so there’s no cost involved. Not sure if I can “transfer” the reservation, but you could just check in with my name. If nobody wants it, I can also cancel without penalty.
so these 8 night dinners are more comfort food/family style than high end right? wanted to consider anajak Thai or kato/daybird night but from what I hear we’re not getting their signatures, right?
As @mzonelli says if it’s like last year, it’s an a la carte menu with specials from the guest chefs. Intentionally so to be more accessible to people from their post last year. None of the dishes we had were especially expensive last year, in line with their regular menu pricing. You might not be getting their most expensive or well-known dishes, but you will get food that is distinctly the guest chef’s style from my experience. To me that was enough of a “signature”. For someone like Justin from Anajak, almost any dish from Thai Taco Tuesday would fit the format and I think that’s pretty emblematic of his style.
