Damn, was I just blown away by this find in such a small town. Grabbed a last minute reservation that day at their chef’s counter surrounding their open kitchen. Tasting menu made decisions easy and featured an Australian Wagyu ribeye upgrade ✅. Surprisingly some of the biggest features of their menu and the beginning of the courses focused on seafood: raw and cooked oysters, scallops served in their shells, and a decadent crab topped bone marrow served on a custom serving rack that turned into a marrow dripping luge direct to bread. The tasting menu featured one of each but I wish I could’ve gone big on their chilled oysters which were served with a lingonberry granita that hit a home run on bringing out the flavors in the oyster. The atmosphere focused on florals which was accentuated on the tea cups for their always on menu but rotating variety of in-house clarified milk punch. The food quantity was on the heavy end but you couldn’t say no to nor finish their apple shaped cheesecake in a chocolate shell.
by BeardFuel
2 Comments
Wow every dish is just stunning.
That crab topped bone marrow sounds INSANE!
Glad you enjoyed!
Very nice. I like the approachable items. This chef has talent!