not finished, blueberry with liquid rice milk pudding center...more to come

same but with loup de mer and green almond

pickled mackerel

we pour a sauce of confit tomato juices, szechuan pepper, olive oil and vanilla seeds

news

We are thrilled and humbled with the recent press we've received, and what people are saying about us online.

Here are a couple of highlights:

Christine Muhlke's article in The New York Times- click here to read

...and view the related slide show here

Also check out E's Food and Wine Blog

chicken and squab

the final eggplant

this is inspired by indian street food

poached oysters

This is a play on poached oysters and lettuce...the lettuce being wakame. The cucumber in the picture is sliced 15 times and reassembled to create bites of texture and tame the slightly acidic sauce.