We thought we would add our WD-50 report to the pile. After waiting for this restaurant to open for some time now, we were not at all disappointed. In fact, it surpassed our expectations.
For appetizers, we had the oysters with granny smith apples and the scallops with smoked eel. The oysters arrived in a pulverized pancake, spread thinly on the plate and covered with small cubes of apple. The goal was to juxtapose presentation and flavor. They look nothing like any raw oyster you've ever had but are just as delicious, with the saltiness of the fish playing off the sweetness of the apple. The scallops by contrast were arranged in a pile with a shaved radish on top. The scallops were ideal, cooked to perfection and served in a delicious reduction of something. We had to remind ourselves that the small pieces of eel were not pancetta. The only criticism of the appetizers we would register is that they are quite small.
On to the mains: We had the lamb loin and the justifiably famous pork belly. The lamb arrived cut in into medallions, with sea beans and wood sorrel, served in a pear consummé--a dance of flavors. The pork belly lived up to everything that had been written about it. It was absolutely unique, perhaps the richest main dish either of us had ever eaten. You have to remember that this dish is over half fat, though the fat is savory and flavorful, crispy on top and melting in your mouth. Imagine something like a cake made out of pork and you'll get the picture.
For desert we had the saffron milk chocolate crème brulee (the only disappointment of the evening) and the kumquat, sesame ice cream, and soy crisp parfait, a delicious combination of intense bitter-tartness and creamy sweetness.
Our bill came to about $150 including wine. A true treat to the senses. We plan to go back soon.
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