![]() But then it’s too late, and also the server, in his fore thought of mind brought three extra spoons and then it’s three against one. You do you.īut inevitably, (I’m looking at you Joe) as soon as dessert shows up they’re all, “I’ll share yours.” The hell you will! This is my chocolate, you want chocolate you order your own. And the other diners, who appear to be in their right minds, decline dessert because, “they’re too full.” Which leads me to believe that they don’t want to eat the chocolate, which is fine, it’s a free country, it’s their life. Usually one person orders dessert because they have logically thought this through and decided - I like chocolate, I’d like to have some of that chocolate. ![]() When you go to restaurants and order desserts, they should be big, and here’s why. My favorite part about this is that it was big. Rocky Road. You can’t go wrong with homemade marshmallows dipped in bourbon and then scorched, homemade chocolate business and a creamy salted thing that was the perfect touch. It was the second best dish of the night. The black garlic puree added the perfect note of flavor. Under neath the squid ink parmesan crisps was a soft egg that oozed all over the lentil prune risotto. But fortunately at the last minute, Chris said yes, we need this dish. The first chef, who’s name I can’t remember even though I asked 12 times, brought out Japanese Style Mussels. The pressure of it all made me want to take everything that showed up at our table, but my table mates in their wisdom (or foolishness, we’ll never know) declined the first dish.Īfter the mussels, out came The Soft Egg. We were still waiting on our drinks when the first dish arrived. So we felt a reasonable amount of pressure as the plates came out. I knew that the chefs hawk their creations to each individual table, but I didn’t know you only get one shot at each dish and if you say no then you’re SOL to try it later. Showmanship at this restaurant is a requirement. I started with a glass of Rosé, but finished with their take on the Old Fashioned, which she lit on fire as she set it before me. And then a mixologist has a cart she pushes around the restaurant and makes additional drinks table side - which lets be honest, is awesome. They have a handful of wines, beers and drinks they make in the kitchen (which means you can only order off the menu, no cosmos here). Even if you do pair it with pickled okra. So when you bring an entire slab of jelly rolled pork belly and carve it at my table-not only am I impressed, but I’m going to order it. They curate a very small menu and you can try as much of that as you want.īut the greatest thing about this restaurant is that it’s a show. ![]() I love that it’s like a chef’s tasting menu without the price tag. If the dish doesn’t look good, sound good or taste good, very few people choose it. It forces them to stay interesting, delicious and relative. The chefs receive immediate feedback from the diners (choosing the dish or not). ![]() There are a couple of things I love about this restaurant. The server assigned to your table ensures the evening is running smoothly and helps with any need that may arise (like another Old Fashioned). Based on presentation, description and what other diners seem to be enjoying customers decide if they want that particular dish or if they want to pass. The restaurant operates like a dim sum restaurant. Instead of diners ordering from a menu, each chef prepares their dish and then presents to each table and explains why their dish is amazing. Based on the feedback cooks receive from diners, they may tweak the dish as the evening progresses. The menu changes weekly at the least, hourly at the most. They run their ideas past the executive chef (Joey Ward) who says yea or nay (based on creating a cohesive menu). Gunshow has 5-6 cooks who come up with specific food concepts.
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