Hours: Dinner: Tuesday-Saturday
Closed Sunday, Monday
Small supper club/interactive experience from Phillip Foss (Lockwood), serving a modernist prix fixe menu communally.
Phillip Foss, the fine-dining chef who was fired from Lockwood for tweeting a bong joke, was behind one of the city's first food trucks, the Meatyballs Mobile. Now he's shelved the meatballs to get back to conceiving and executing wildly creative and intricately presented dishes. Guests are invited to get up any time and hang out in the kitchen, where the chefs are invariably slugging back beers, tweezering microgreens, and squirting sauces out of squeeze bottles. Foss is back in rare form. His "eggs" dish was one of the best I'd eat all year, a cool disk of uni flan perched on nuggets of sweet rock shrimp with custardy soft French-style scrambled eggs and arctic char roe, its layered richness slashed with a smear of acidic yuzu and a dollop of finger-lime pulp. There were other memorable dishes too: an eggplant Bolognese bedded soft gnocchi which in turn supported a Parmesan tuile filled with barely cooked crabmeat. An ever-evolving foie gras course—ours with chestnut puree, apple-Calvados foam, and five-spiced chestnut granola—is served without utensils so guests, who by now might be well into their cups, can lick it right from the plate. By the time you read this, most of these courses are likely to have been altered or completely replaced—Foss is constantly conceiving new ones. Read the full review >>
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