04/08/2022
Was the whole menu ordered? Almost. This was such a delightful new concept to try, such a lovely menu that was slightly nostalgic even.
1. grilled fermented potato bread, cultured butter (I know this is just bread but truly such memorable bread)
2. dry aged beef tartare*, buttermilk, black sunchoke, white sonoran wheat tortilla (a beautiful combination of ingredients very fresh paired well with the tortilla)
3. freshly milled san xavier co-op corn polenta, lions mane mushroom, bay laurel oil (very nostalgic dish reminded us of our Mexican roots if I had to explain the taste it would be just like a just made corn tortilla with butter and salt a staple in a Mexican household)
4. smoked cauliflower custard, allium dashi, preserved black truffle (this was by far the most interesting dish in terms of flavor, texture, and presentation and it was a gradual appreciation for the dish)
5. grilled mushroom skewer, beet bbq (thoroughly enjoyed this the beet bbq was excellent with a hint of spice really loved that)
6. grilled pork neck, pickled daikon + carrot + chiles, cilantro kosho, herbs (one of my top 3 of this menu just order it)
7. grilled dry aged pork loin, charred squash, pecan, coffee amino (for this one it was an okay dish, everything worked well but I believe there are so many other things in the menu that would be more exciting to try)
8. koji con leche, cinnamon ice cream, charcoal (100% order this as dessert we ate this so slow because we didn’t want it to end it was like eating Cinnamon Toast Crunch but a million times better)
you exceeded all expectations. Beautiful place, ambiance, and outstanding menu.
