THE FRONT OF THE RESTAURANT
VIEW FROM THE BACK OF THE RESTAURANT
WE GOT A NEW COMPRESSOR AND FANS FOR THE WALKIN FOR XMAS
BUFFALO RIBEYE DRY AGING FOR NYE
LEMON, HONEY, HEMLOCK
NYE AMUSE
CHESTNUT MOUSSE, SHAVED ROOT VEG, BURNT ONION GLASS, RADISH MILK
NYE SALAD
SOUS CHEF BRAD MAKING ICE CREAM FOR NYE
BEET ICE CREAM, CARDAMOM COOKIE, BEET CHIPS, GOAT CHEESE TRUFFLE, CREAM CHEESE, BEET ANGLAISE
NYE DESSERT
CHAMPAGNE, ST GERMAIN, LIMONCELLO, POMEGRANATE CANDY FOR FINAL
NYE TREAT
BLACKBERRY, SUNCHOKE, ROCK TRIPE, SOUR CHOCOLATE
ONE OF MY DISHES I TOOK TO INDIE CHEFS WEEK IN AUSTIN, TEXAS
THE BEST WAY TO COOK SPAGHETTI SQUASH
NO FORK REQUIRED
PARSNIP, BLACK GARLIC, HEMLOCK, RUTABAGA
ANOTHER DISH I TOOK TO AUSTIN
GOAT CHEESE, YOGURT, GRAINS OF PARADISE, BLACK SALT
AMUSE
PORK BELLY KATSUOBUSHI
