michael warring prepares the food and serves the food, another chef ali does everything else. i have never been to a restaurant run by 2 people with such good flow in service.
the big plus. you watch him cook. you see him prepare the food right infront of you. the anticipation is sublime and then he serves you the food and all bets are off... we started with sprouts
i do not like sprouts but
this sprout over smoked salmon foam was amazing. my husband even asked for a refill.
my favorite was the capellini with egg. i was eating the noodles per strand as i did not want this experience to end in my mouth. pasta was cooked aldente, the mixture of the yolk with the bottarga on top of it was rich thick smoky and amazingly filling. this i would have asked for a refill of noodles, another yolk and more bottarga :)
and then the cheese plate. i am a dialysis patient so technically this should have been a no no. my nephrologist would have raised the roof if he saw that i savored and finished the cow cheese, the 6 month aged goat cheese, the year aged sheep cheese topped with 10 year aged cheese sauce with jalapeno together with toasted brioche. yum!
The restaurant sits 18 people and they require reservations one month before your preferred day. i recommend sitting in the counter because that is the best place to watch him prepare the food. per ali they have 3 seatings 530 630 and 730 pm. choose the 730 if you can as youd be the last guests and he has so much time to answer your questions and chat with you. plus you can get a picture with him in his kitchen. i highly recommend this place. i was ready to reserve my birthday celebration after the first dish :).
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