We’ve been meaning to try this place for a bit ever since they opened in July. Executive chef is Nick Anichini, formerly of Atelier Crenn. Menu primarily features seafood with their main supplier being Water2Table. We went with the Chief’s Tasting Menu at the Chef’s counter with wine pairing.

We went with the Chef’s tasting menu seated at the chef’s counter overlooking the kitchen (you can also order prix fixe menu or go a la carte). Overall, dishes were very tasty. Ingredients were very good, seasoning and preparation were very well executed and the overall presentation and flavors were quite well done. Ingredients checked all the boxes – oysters, anchovy, foie gras (in the au poivre sauce), kaluga caviar (Andrea thought their caviar presentation was one of the best we’ve had and I have to agree with the unique dutch baby and accoutrements (fried capers!)), american wagyu (supplemental addition, beautifully marbled). Spot prawns and the pasta dishes were also very tasty as was the chermoula sauce with the halibut rack. It was a lot of food, esp. with the wagyu (we split one order (4 oz) between us). They had a wood-fired grill which they fed with almond wood. Some of their techniques also included directly grilling over embers. Wine pairings were solid, although nothing spectacular.

The chef came by and spoke to us on a few occasions, sometimes to answer the numerous questions we had. We hope that they can maintain this level of quality going forward. Overall, we had a great time and we’d happily dine here again.