Just had an incredible, knock it out of the park, grand slam lunch at BH@SB on Sunday. From the minute we arrived and had a couple wonderful seasonal cocktails to the last sip of an incredible mezcal at the bar this lunch fired on all cylinders.
After a seemingly unending parade of amuses, vegetables of a fence, beet burgers, carrot juice, turnip with brown butter, beet sushi, beef carpaccio and egg (and some more) and all of which were delicious we got our first course, a huge slate tablet with a pile of little bity lightly glazed carrots and baby spinach leaves in the center, at each end we each had a smear of almond butter and brown bread crumbs and then a dusting of grated immature egg, the idea being to take a carrot and drag it through the butter and then the egg. Very inventive, extremely fun, wonderful taste. Second course was a vegetable/potato cheese burger (sans bun) with a perfectly cooked egg on top and a side of beet ketchup. Took a few bites before I broke the yolk and let it all meld together. The addition of the yolk turned a great dish into an out of this World dish. My third course was a perfectly cooked loin of venison on a farrow curry base and again, bingo, so good. Dessert was a decadent cheese souffle. Truly a perfect meal both from a flavors perspective and portion size.
The Sommelier paired the first 2 courses with a brilliant bottle of Mersault and the third course with a beautiful glass of a velvety red.
Service was a perfect bland of professionalism and friendliness that added a great deal to the over all meal.
Everything culminated with a tour of their new grilling station outside (brrrrr) and the kitchen where Chef Barber was overseeing his brigade.
Great food, great wine, great people = FANTASTIC TIME