We parlayed our way into this exclusive restaurant on a night they were closed to the general public for a special party for an international chef. We told them we were travel blog writers so I guess it’s true. They had a special prix fixe menu to honor this guest chef later that night so we said yes and sat down at the bar. They began bringing food and paired wine with each course. Liquid nitrogen, fire on the grill, and a beautiful preparation in front of us made for a meal to remember. We had no idea what this was going to cost so I tossed my credit card, blindly signed, and we rushed to the airport. I never had the courage to look at the bill – for one of the finest most creative meals I have ever had.
Okay, this is a photo on the wall and not a real meat locker.
Janine at the bar waiting for a great time.
That’s sea foam in the bowl.
It’s not fire, it’s liquid nitrogen and our salad.
More sea foam.
Chef pleased with our comments.
Lamb tenderloin with fresh garden peas.
