Guess it's no longer called a pop up since it's at his regular restaurant. Someone mentioned it's as good as back in the Bistro LQ days. Amazing to think he was doing all those pop ups without a real kitchen most of the time.
Really enjoyed everything tonight. Food is creative but delicious and not just creative or crazy combination for the sake of creative or crazy combination.
Amuse: 2 XLBs. One with Okinawan sweet potato and one with skate and choriso. Server with a side of delicious crayfish emulsion. If he made gelee with that emulsion and put it inside the XLB, it may be one of the best XLBs in town.
1st course: fried oyster, shirasu! (Baby fish), and barely charred halibut sashimi over sushi rice. Impressive to see shirasu appear on a non Japanese menu.
2nd course: stuffed zucchini blossoms with summer truffles and cream. Such an elegant dish.
3rd Course: Smoked veal carpaccio, anchovy, black olive tapenade, fried capers, cauliflower hushpuppies. The light smoke on the veal was a great accent. And updated and refined version with classic flavors.
4th Course: pigeon on a bed of corn and bean succotash. Pigeon was cooked rare, has a great grilled taste with a flavor profile similar to jerked chicken. Outstanding. I noticed more than one person use their hands to get every bit of pigeon meat from the leg and wing portion.
Dessert: Creme yogurt cremeux, callisson ice cream, steussel crumble, candied walnuts, and white peach emulsion. Light, refreshing, and a perfect end to the wonderful meal.
$48 all in with $10 corkage.
Hard to find something this creative, this tasty, and at this price anywhere.