cave aged butter, white sturgeon caviar
butter had a pleasant bit of funk to it
black truffle, cultured butter, honey
doesn’t appear to be on the menu anymore but ask for it anyway, because bee’s knees.
spicy lamb
benton’s reserve ham
(new) mussels, shishito dashi, pickled chili
this was great, mussels were perfectly plump, sauce had great flavor with a bit of heat. came with a bowl of rice so you can use up all the sauce.
fried oxtail, salsa seca, peanuts, chili
the bowl was cleaned
santa barbara uni, tofu, yuzu
light, bright and sesame-y.
macaroni and chickpea, hozon, perigord black truffle
another highlight. folding the black truffles into the hot pasta released an intense aroma with flavor to match. it’s going to be a good truffle season. best fucking vegan dish i’ve ever had.
bs fries, melted raclette sauce
i don’t know how they fucking do it but these fries are incredible. shatteringly crispy on the outside with a creamy almost mashed potato inside. This and the truffle fries at cut are the best i’ve had in the city.
crispy pork belly, kohlrabi, lettuce, domojang
smoked cabbage, brown butter, macadamia
fried cauliflower, fish sauce vinaigrette, red onion, cilantro
whole grilled striped bass, sichuan black bean sauce, herbs
perfectly grilled fish with crispy skin, sauce had a bit of ma la that was brilliantly balanced by the fresh vietnamese-y herbs. huge fish ~3lbs. came with a big bowl of rice, so satisfying.
APL whole plate short rib
APL should stand for Amazing Piece of Livestock. Still the best thing on the menu.
bone
beef rice, horseradish, glistening fat
passion fruit kakigori, pineapple, orange cream, meringue
tasted like an awesome refreshing creamsicle. orange cream in the middle.
