Thursday, April 14, 2016


I have a weird relationship with collaboration. On the one hand I thin we do some of our best work as a culinary team, bouncing ideas off each other. On the other hand, I think that sometimes singular vision can be the most poignant and unique. Because of this, and because our menu changes to often, I am constantly pushing my staff to be inquisitive and work on new ideas. This is a dish by one of our cooks, Julia Felder. Spring Chicken and Marcona Almond Ballotine with shaved fennel and braised purple cabbage puree.

Monday, April 11, 2016

Wild Oxalis Blossom Juice

The bright yellow oxalis flowers that are popping up along the coast are a true harbinger of spring! Kids often call these flowers “sour-grass” and suck on them like wild sour candies. I wanted to find a way to harness the beauty and energy of these amazing spring blossoms. We took hundreds of blossoms and put them through a wheat-grass juicer to slowly pull out the fluorescent yellow juice. In this dish we have marinated a live diver scallop with oxalis juice and then painted the juice onto the plate. Sea Beans, Wild Oxalis Leave and Roots finish the dish.

Friday, April 8, 2016


White Miso-Seaweed Broth with Foraged Sea Vegetables, Wild Onion and Shaved Bonito

Tuesday, April 5, 2016

Guest Chef

For a limited time only we are selling grow your own Guy Fieri Mushroom Kits! (you provide the sharpie and lemon)