I have to confess, while the online menu looked amazing, I was a little apprehensive about going to a restaurant of one of a “celebrity” chef – John Tesar.
I have no idea what I was thinking. This was, perhaps, one of the most elegant meals of my life.
After a half dozen delicious oysters, we had a trio of crudo consisting from upper left, geoduck, cuttlefish and uni. Each was completely different from the rest but each was delicious. The uni was amazingly fresh and almost perfect. I say “almost” only because of my belief that nothing is perfect.
The main courses consisted of skate with a duck confit dumpling – easlily one of the best dishes of 2013
and a perfectly cooked filet of sturgeon.
Dessert consisted of these two beauties. Above is some chestnut concoction with a Makers Mark ice cream to the right, which was awesome.
And this tropical fruity dish with tapioca beads and deliciousness.
The awesomeness of this place is that there were not one but three free courses – an amuse bouche, a pre-dessert and a post dessert.
If you’re not eating here you’re fucking crazy and must not like good food. And for that I feel deeply sorry for you.