Summary: one of the more notable meals we’ve eaten in our lives. While there were a few misses, we both clearly felt on every dish like the kitchen was swinging for the fences, and mostly hitting home runs. Highly recommend the tasting menu and the whole experience. A+ to the chef for lots of culinary surprises; A+ to the sommelier for her wine pairings. I’m not going to put notes down on everything we had, but will instead just give highlights.
Super memorable dishes
* Tuna chantilly with flax and cheese breadstick. I could have eaten a vat of that mousse.
Jack Daniels and Guiness gelee - really interesting, surprisingly good.
All breads had a notably crunchy crust – wonderful
* Langoustines 5 ways with Divine Droplets sake – just a great adventure! Our very favorite was the final dish—a mousseline with sultanas on top, and manzanilla sherry in the sauce. We both said, “yummm” the minute this hit our mouths. There were a lot of good, notable dishes during the dinner, but this was the one that outdid all others.
* Intermezzo - pineapple cucumber tomato soaked in kirsch, spanish olive oil, grapefruit granite, rhubarb mousse. Little bit of spanish spicy pepper on top. Absolutely perfect. Just insane.
* PERFECTION in dessert: Cachasa, mozzarella mouse, pistachio mousse, green apple tuille - ridiculous! Surprising, sublime, unbelievable flavor!
Needs a little work, IMHO
* A Spaetlese Rheingau Riesling was served with a dish of foie gras terrine, squab, scallop, micro arugula, popcorn shoots, and turnip in a Japanese marinade and black olive gelee. We didn’t think all the flavors in this one played well together—specifically, we thought the gelee and the turnip were a mismatch with the rest of the flavors on the dish.
* Venison over a cassis sauce, with an ice cream form of the sauce on the side. The venison was perfectly cooked, but I thought the flavors in the sauce were too sweet. I loved the ice cream accompaniment and a celeriac gratin that was served as a side.
One little annoyance
* The bathroom soap is too strong, so you come back to the table and smell it on your hands when you're trying to taste the food. I’ll never understand how these top chefs, who so painstakingly plan their menus, allow this to happen.