( The Tasting Menu )
( 01 ) — Tonight’s Seven
The cheese course appears when Élodie allows it — ask
Vegetarian seven with 48 hours’ notice
The wine wall
Two hundred-odd bottles
( 02 ) — The Pairing
Five pours,
zero lectures.
Élodie matches five pours to the night’s seven courses — small growers, old-world lean, poured when the plate lands and not a minute before.
“If you loved it, that’s the lesson.”
( 03 ) — The Season
The menu follows
the market.
Courses arrive and leave with the produce. What’s here in August won’t survive to October — no encores, no substitutions, no regrets.
Just added
English Peas
ricotta · grilled spring onion · mint
Returning
Grilled Peach
mascarpone · verbena honey
Last call
Early Girl Tomatoes
smoked salt · basil · its own juice
( 04 ) — The Chef’s Counter
Four seats
at the pass.
Watch every plate leave the kitchen from four stools at the pass — seven courses stretched to eleven, narrated quietly by Julien between services.
6:00 & 8:45
✦
$210, pairing included
✦
Four stools, no exceptions
The pass
Course six, plating
( 05 ) — Know Before You Go
The fine print,
politely put.
01 — Cancellations
Plans change. Give us 48 hours and the deposit comes back in full — no questions, no sighing.
02 — Dietary
A vegetarian seven mirrors the menu with 48 hours’ notice. Allergies handled gladly — note them at booking.
03 — Corkage
$45 a bottle, two bottles at most — waived entirely if the bottle is older than the chef.
04 — The Room
Candlelit and 34 seats small. No flash, no speakerphone — the duck deserves better.
( 06 ) — Awards & Recognition
Noted, not chased.
The Table Guide
Three plates — MMXXV
Hearth Awards
Best Chef: The West, nominee
Westside Review
Restaurant of the Year
The Coast Courier
101 Best, three years running
$145
per person — pairing +85