😍 I was coming down from a beef tartare high I had a couple days ago, and then this one just made me forget it. Hand-cut beef tartare - smoked egg yolk, caperberries, parmesan foam, sourdough at @botanistdining by @hectorlaguna1 is excellent. It’s made with 50% wagyu zabuton (“under-chuck flap”) and 50% flank. Umami from all angles.
On the table:
Watercress salad - green grapes, tarragon, goat cheese, balsamic
Steamed mussels - chorizo, cilantro, chili flakes, grilled sourdough ❤️
Pan-roasted halibut - savoy cabbage, fennel, castelvetrano olives
Sablefish - saffron potato, seafood nage. Always solid.
Lamb tenderloin - beluga lentils, tomato, pumpkin seeds, natural jus 👌
Pan-roasted flank - broccoli, confit potatoes, crispy onion, natural jus
Cardamom rice pudding - poached apricot, date caramel, apricot rosemary foam, quinoa crisp
Itakuja Chocolate Pate - passionfruit pulp, licorice ice cream and quinoa chocolate crisps