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elements

elements
66 Witherspoon St.
Princeton, NJ 08542
(609) 924-0078
Website

Seventy five miles south of the New York City is the wealthy town of Princeton New Jersey. Famous for its name sake Ivy League school, the town is also home to the restaurant, elements. Considered as the top dining venue in the Garden State, this restaurant has garnered national praise throughout the years. Its chef and owner Scott Anderson is a Jersey native and a self-taught chef. He worked at a number of New Jersey restaurant that includes the Ryland Inn before establishing elements in 2008.

Elements is located in heart of Princeton along the town’s main drag where all the main events take place. The restaurant is situated on the second floor of an industrial building that also houses its more casual sister restaurant, Mistral. The dining room has twenty eight dark oak wooden tables, ceilings with exposed wooden beams, and an open kitchen.

There are several dining option at elements, a Chef Tasting Menu and Grand Tasting Menu available any day of the week, a four-course on week nights, and a five course on the weekend. On this visit, the Chef Tasting Menu priced at $129 was the choice. It consists of eight or so courses with three small snacks to start.

Dinner began with quail eggs presented in a nest, it had a pleasant salty smokiness to it. Next was the local mushroom, which arrived at the table mimicking a forest ground complete with musk and tree trunk. The mushroom is gelatinous with subtle earthiness. And the final bite, crispy chicken with egg yolk and summer truffles was a terrific crispy fried chicken skin oozing in thick egg yolk with sharp truffle note.

For the first course, the Scallop-horseradish, soy calamansi were chunks of scallop served on the shell awash with vibrant acidic yellow sauce. The sauce acidity and the spiciness of horseradish were paired nicely with the scallop clean sweetness. Also served on the shell was the Surf Clam-celery root, shallot, cured pork. The clam was drenched in foam of celery root then topped off with fried onions and fresh shallots. The cured pork not only provided the much needed saltiness but also fat to balance the dish. An off the menu course of sashimi of surf clam was served immediately after. Raw clams are usually tasteless but here it was beautifully flavored with soy sauce and citrus.

Next was the Sable Fish- tomato, miso, eggplant, tomato sauce. Also known as cod, the sable fish was delicate and buttery. The tomato sauce created an extra layer of flavor that elevated the fish while the spinach crisp added a pleasant bitterness as well as crunchy texture. That was followed by Princeton Mushroom- taleggio, leeks, truffle which were locally grown mushrooms freshly picked on that day. This enjoyable dish contains plenty of diverse earthiness.

The meal continued on with land proteins, Pheasant- sauce albufera, mustrad, tarragon features the dark and white meat of the pheasant which were prepared accordingly. The mustard distinct presence on the plate gave the pheasant meat an extra dimension of taste. Venison-sassafras, celery root, huckleberry was a scrumptious flavorful piece of venison decorated with petals and herbs. The huckleberry syrup contains a berry sweetness that complemented the venison. There was a slight spiciness in the background that managed to blend in with other component on the plate. Ribeye-hickory smoked, mushroom, herbs was the main course. The ribeye was tender and extremely moist. It had a wonderful woody smokiness and a delightful touch of sweetness.

Presented in a whole green lime the Citrus-sorrel and buckwheat had a soothing creamy zest that cleans the palate of all the savory residue. Dessert was the Farmer’s Cheese- hazelnut,plum,caramel, frozen tangy cheese sweetened with sugary caramel and fruity plums. Helping to restrain the sweetness and add texture to this dessert were the hazelnut crumbles. Finally chocolate with sea salt marked the ending of the meal.

The Chef Tasting Menu at element was enjoyable. It was well put together and shows the kitchen’s skillful art of cooking. They utilize mainly local ingredients from New Jersey to produce dishes with mixture of flavors that works. The pairing of eight glasses of European wine cost an economical $89 were curated to complement each course.

Service was hard to complain about at elements. The staff was efficient and professional. At times the chefs from the kitchen including Chef Anderson himself brought out the food to the table. They were engaging to some degree and every individual staff were able to explain every course clearly.

Wine Pairing:

Having the richest GDP in any metro in the US, the supply of terrific restaurant are in abundance, but most of them are usually confined within the five boroughs of New York City. However for Princeton residents there’s no need to travel to have a fine meal. Elements offers and delivers a solid dining experience that are comparable of that of New York City. Being in a small town, it’s easy to stand out but there is no doubt that this restaurant can shine with the with the finest in the Northeast.

ABaC ***

ABaC
Av. del Tibidabo 1,
08022 Barcelona, Spain
+34 933 19 66 00
Website

These past few years has been very good for Spanish haute cuisine. From 2016 to 2018 there were four restaurants that received three Michelin stars. The city of Barcelona was the biggest winner, as it gained two in back-to-back guide including its first ever, the restaurant Lasarte in 2016 and ABaC in 2017 (Aponiente in Cadiz also was elevated to three stars on the same year). It was merely a matter of time for ABaC, to receive the Michelin three star level since its reigns were handed over to Jordi Cruz. He had a knack for rising above expectations, impressing diners, and receiving rave review for his modern Catalan cuisine.

At the tender age of 26, Chef Cruz became the youngest chef in Spain to earn a Michelin star at the Estany Clar in the outskirt of Barcelona. He started working at that restaurant in his early teens and became the head chef at 18. He then opened Angle, which also gained a Michelin star. In 2010 he was recruited to replace Xavier Pellicer as head chef of the two starred ABaC restaurant. For six years he was able to maintain the rating until 2017 when it was finally awarded the ultimate third star. Presently, Chef Cruz is in partnership with the ABaC group and is in charge of all dining at its hotels. These include the one star Angle,  Ten Tapas in Barcelona, and the recently opened Atempo in Girona.

ABaC is the main dining venue of boutique hotels that bears the same name in the residential neighborhood located outside the city center of Barcelona. Guest are welcomed at their outdoor patio garden area for some pre-dinner drinks before being escorted in to the kitchen. They are then led to the dining room and on to their table. The music less dining rooms can seat up to 56 guest and has floor-to-ceiling glass walls that allow plenty of natural light to come in. Uniformed oval and round tables covered in thick linen are spaced abundantly from each other, while film reel lamps hanging above the ceiling, provide soft lighting. The natural interior tones exude elegance.

The meal began in the kitchen where amuse bouche of Lime cactus, tequila and green leaves, Crunchy bread with spicy tomato sauce and basil and the Galician Salmon and cured egg yolk, trout eggs, soya butter and Nori textures were served in rapid succession. These bite-sized offering were all terrific starters.

For this visit, the “Grand ABaC” menu was the choice. To start a small cup of flavorful broth to excite the palate was presented with the first course of “Sardo/ina”, gurum style sardine tartar on toast with “escalibada”. Served on a crispy toast, the sardine tartare was extremely fresh and tasty. Next, was A reference to tuna marrow, miso soup with tuna belly and wasabi. A tasty fatty cut of raw marinated tuna belly that contains nice hints of wasabi spiciness. That was followed by the Mussels in carrot “escabeche” which has a good mixture of mussel flavor, sweet earthy notes from the carrots and also having a sharp salinity.

Amelie Esmerald oyster with fermented cabbage and smoke piparra was bursting with intense sourness. The oyster was imparted with pleasant acidity and pickled flavors. The Pine: toasted pine nuts ice cream, cure foie gras shaving and pine shoots was a terrific dish with plenty of refreshing features while also possessing a savory nuttiness.

Continuing on with the Tree trunk: boletus consommé, parmesan gnocchi with bread crusts, mushroom and truffle. This course consisted of two dishes that came in a tree trunk like ceramic container. The top is covered in paper thin slices of mushroom resting on a bed a of parmesan cheese. When the top is removed, there is the dark brown savory broth filled with pungent truffle essence. Supplying a pleasing saltiness to the broth were the parmesan gnocchi. The Service of different parts of prawns with infused prawn rice was prepared table side. The prawn infused rice with cream sauce of peanuts and prawns was delightful. The boiled prawn’s head was bursting with flavor. Overall, this dish brilliantly highlighted the prawn’s distinct taste in a variety of ways.

The Parpatana stew and veal with hazelnuts like chickpeas, crispy kale and citrus was a fascinating mixture of veal and tuna that surprisingly produce robust flavors with an element of sweetness. And for texture, crispy dehydrated kale was added as a garnish. Next two courses consisted of duck as the main ingredient, first was the Duck rilletes with spicy blinis and crunchy nervares and tongue salad which was rich and delicious. The blandness of the merengue was the perfect vessel for the rillets, and the side of a duck salad makes a great partner on the plate. Then, there was the Grilled duck magret, pumpkin, spices and lavender. Grilled to perfection the duck was tender, scrumptious and flavorful. It also has a wonderful sauce from pumpkin and vanilla that added an extra depth of flavors.

For the main course Game meats with romesco and beetroot textures with hazel nut oil was served. The pigeon was wonderfully cooked, it had a beautiful outer layer of crispiness and the romesco sauce it sat on yields the right amount of saltiness that was needed. To balance the dish was sweet earthy bitterness of the beetroot puree.

Tea service was a bowl of foam made from earl grey tea and frozen chamomile with a side of frozen yogurt. This was refreshing and citrusy, and a great palate cleanser. While the main dessert was being prepared table side, the server presented the Violet egg with yogurt foam and crunchy biscuit made from blueberry. The server’s instruction was to break it with the spoon, the egg by itself has a tongue pleasing soothing fruitiness while the yogurt and biscuit together provided a certain sweetness to it.

The main dessert of Banana flan cake with carmelized textures was caramel in different forms. There was a caramel ice cream made from caramel syrup frozen in liquid nitrogen. The same syrup was also used to steam the banana cake beforehand giving it a sugary aroma, caramel puree for added sweetness, and caramel crisp for texture. This was a well-made sugary delight, especially when the ice cream is eaten with banana cake. The combination of warmth and cold and sugary sweetness was terrific.

This marathon that lasted for nearly four hours ended with a collection of small confections presented on heavy iron works. They were all wonderful, especially the lipstick from beetroot, roses and strawberry.

Chef Cruz was present at kitchen during this visit. His highly technical cooking techniques was on display in this meal. There was a strong focus on saltiness which can be tasted in almost every course. However, it did not over power everything else on the plate, instead it was able to mingle in harmony. A wine pairing for 105 EUR of Spanish and French wines was opted with this meal. Nine glasses of wines were arranged to help subdue the salty aspect, and also provide balance on every course while also creating an uplifting after taste.

Service at ABaC was formal and a bit stiff. It seems odd since most of the staff are young. However they were willing to engage on a small conversation from time to time. Dressed neatly in black suit and white shirt with black tie, the staff are well-verse and extremely capable. The different faces that came by the table explained each course clearly.

Wine Pairing:

As one of the youngest three star restaurant currently in the world, ABaC price point hasn’t caught up with the rest of its three Michelin compatriots yet. Dining here is accessible to many. The longer tasting menu with wine pairing was less than 300 EUR (the price increase is only a matter of time), cheaper than the other three star restaurant in Barcelona and in Spain.

Both the dining public and the media are in love with ABaC and its young chef. So much so that prior to 2016 both side was in clear consensus that this was the best chance for Barcelona to finally have their very first three Michelin star restaurant. Unfortunately, that did not happened, it had to wait another year to finally join the ranks of only 130 or so worldwide. And after a visit, it is clear that this restaurant was deserving of the three star distinction. ABaC is no doubt, operating at a world class level.

Lasarte ***

Lasarte
Carrer de Mallorca, 259
08008 Barcelona, Spain
+34 934 45 32 42
Website

For as long as the Michelin guide has been publishing in Spain, it has never found a restaurant in Barcelona deemed worthy of its highest honor. This was quiet puzzling especially for city like Barcelona, a place that has garnered more Michelin stars than anywhere else in Spain, while heralding a reputation as among the top gastronomic epicenter. Even its biggest rival, Madrid had Zalacain, (which had three stars from 1987-1995), and DiverXo since 2013. The tides finally turned for Barcelona in 2016, when the then two starred Lasarte was elevated to three, finally giving the Catalan capital its first ever.

The restaurant is owned by superstar Basque chef Martin Berasategui, and is named after the town in the Basque Country where his flagship restaurant resides. This culinary titan is the most decorated chef in the country. His collection of restaurants in Spain and in Latin America has garnered him 10 Michelin stars, including two with three stars, a rare accomplishment only attained by a very select few.  He opened Lasarte in 2006 and quickly won its first Michelin star a year later, then the second came in 2009, But it wasn’t until the arrival of Italian chef Paolo Casagrande as the chef de cuisine in 2012 that elevated this restaurant to three star level.

Chef Casagrande is a veteran of Martin Berasategui’s restaurant group. He gained his first star working at Restaurante MB in Tenerifie. He then moved on to a luxury resort in Italy before returning to work again for Chef Berasategui at Lasarte. In addition to Lasarte, Chef Casagrande is also in charge of the one star Oria, and the Hallo Bar in the Monument Hotel.

Situated on the ground floor of the ultra-luxe Monument Hotel in the heart of Barcelona’s shopping district in Paseig de Gracia, Lasarte’s dining room is spacious, bright with tall wavy ceilings. It has a clean modern décor with plenty of light oak finishing. The oversize tables are covered in extra thick white cloths matched with dark heavy padded chairs that were extremely comfortable and long ivory leather benches. 

Lasarte’s dining option are, the 235 EUR (at the time of my visit) tasting menu, a shorter “Lasarte Menu” and a la carte. The longer menu was the choice on this visit. An array of snacks started the meal, sea anemone with yuzu, Strip of toast with raw shrimp curry and beetroot with caviar and Jerusalem artichoke were both amazing. But the foie gras, eel, and caramelized green apple mille feuille with crème sauce which is also Lasarte signature dish was even better. It was a mouth full of savory pleasure. Not to be outdone, was the cucumber and jalapeno mouse with mussels and its chilled spiciness.

Afterwards, the cart with a variety of warm freshly baked bread was rolled in by the table. The bread was served with regular, mushroom, tomato, spinach and beet root butter along with a special olive oil made from one hundred percent Arbequina olives called Bago Baldios San Carlos.

Butter (regular, mushroom, tomato, spinach and beet root butter)

For the first course, the Slightly marinated warm oyster with iced watercress slush, parsnip and champagne was a pleasant contrast of warm and cold. The warm oyster was strong in flavor, and was nicely accompanied by the soothing pepperiness of the watercress slush. Next was the Sea urchin curd with sautéed scallops and fresh peas, sea cucumber and liquated “radiccio rosso”. Here the sweetness of scallops was paired successfully with the buttery urchin curd. On the other hand, the foam from radiccio added a terrific bitterness. The Wagyu carpaccio with extract of terragon, smoked mullet and frozen cheese powder were cuts of scrumptious beef. There was hints of zest on the beef that wonderfully complemented the smokiness of the mullet. And for added texture frozen cheese was used for garnish.

Sea Urchin Curd With Sautéed Scallops And Fresh Peas, Sea Cucumber And Liquated “Radiccio Rosso”

Wagyu Carpaccio With Extract Of Terragon, Smoked Mullet And Frozen Cheese Powder

The Squid Tartare with liquid egg yolk, onion and kaffir consommé was composed of raw squid topped with warm egg yolk and sprinkled with amaranth toast. I find the yolks thick consistency, the subtleness of the raw squid, and the citrus elements of the kaffir consommé to be an interesting combination. That was followed by a signature Chef Berastegui dish, the Vegetable leaves and petals salad, herbs, sprout with lettuce cream and lobster. A colorful plate of lush vegetables and herbs with delectable lobster meat on top of clear gelatin made from tomato. This amazing dish is full of sublime flavors.

Vegetable leaves and petals salad, herbs, sprout with lettuce cream and lobster

Red prawn on a seabed, fennel and coral emulsion was a giant prawn presented whole. The prawn was extremely tasty and the translucent watery broth with coral emulsion and sea weed cream that it sat on yields a profound features of the sea. The Black truffle glazed Hare ravioli with sautéed artichokes and trompette mushroom were raviolis stuffed with delicious hare and covered in foam of black truffle. The foams pungent truffleness was elegantly fused with other earthy component on the plate. Virrey fish with iodized sauce, king crab, raw tomatoes and saffron was cooked perfectly. It was tender and contained a wonderful amount of salinity. The basil and saffron cream gave the fish an extra layer of flavors while the different composition of tasty crab meat serves as an enticing supplement.

Black truffle glazed Hare ravioli with sautéed artichokes and trompette mushroom

Virrey fish with iodized sauce, king crab, raw tomatoes and saffron

For the main course marinated and charcoal, grilled venison, winter vegetables, persimmon and “biancoperla’ con cream was served. Succulent venison meat came with fresh salad with persimmon and blood orange and corn cream made from special type of corn from Italy. The mildness of the corn cream and the lightness of the salad was a great companion to the venison.

Finally, on to sweet courses! Shiso and mint leaves sorbet, acid touches and milk crisp has a palatable richness and refreshing acidity. The pistachio sponge cake was particularly delightful. Almonds and salt praline, apricot and rum ice cream was the main dessert. The sugary sweetness from the salted praline with caramel was curbed by the alcohol from therum ice cream and also helps balance this dessert. As a bonus, petites fours of classic Catalonian sweets concluded the meal.

Almonds and salt praline, apricot and rum ice cream

This tasting menu was well put together. From the beginning to the end, one course after another it has myriad of flavors and textures that comes together. Each dish has complexity, balance and an abundance of colors. Their interpretation of Modern Spanish cuisine was less experimental than the kinds that is currently sweeping the dining world. The wine pairing for 135 EUR comprised of six glasses of local Spanish wines were consummately designed to complement the food.

Joan Carles Ibáñez, the manager in charge of the dining room was on hand during this visit. Under his supervision the dining room operated flawlessly offering impeccable hospitality to the guest. Although the service was uptight, and almost robotic, the staff were extremely knowledgeable and accommodating. They explained every course and answered any questions clearly.

Wine Pairing:

A complete meal at Lasarte with the wine pairing will set you back 370 EUR per person which is still a tad below compared to other three star places in Paris and in the US. This is one of the priciest restaurant (if not the most) in Barcelona and in Spain. It caters to wealthy locals and tourist alike, but if taken to account the high level of cooking and professionalism of the personnel it was worth the amount paid.

The kitchen staff and the front of the house of a three Michelin star restaurant has a great deal of pressure to deliver perfection every day. However as the first restaurant in Barcelona to receive such accolade it has an added pressure that Chef Casagrande and his partner Joan Carles Ibáñez managed very well. They exceeded expectation by providing a stellar dining from start to finish.

Sant Pau ***

Sant Pau
Carrer Nou, 10, 08395
Sant Pol de Mar, Spain
+34 937 60 06 62

Nestled between Barcelona and Girona, in the North Eastern part of Spain, is the charming seaside town of San Pol De Mar. The town is home to Catalan born chef, Carme Ruscalleda, and her three Michelin Starred Restaurant Sant Pau. Chef Ruscalleda is a culinary superstar who has authored several books and won numerous awards. Her total of seven Michelin stars is second only to Martin Berasategui (with ten) in the nation, while sharing the title with Ann Sophie Pic as the most starred female chef.

Chef Ruscalleda opened Restaurant Sant Pau in 1988 with her husband Tony Balam, and it was awarded a Michelin star in 1991. The second star came in 1996, then eventually the third star in 2008 in which they had continuously maintained up to this day. In addition to San Pau, Chef Ruscalleda also operates a pair of two Michelin starred restaurant, San Pau in Tokyo, and Moments in the Mandarin Oriental Hotel in Barcelona.

It takes an hour by train to get to Sant Pau from Barcelona. The journey itself is beautiful and scenic as the train runs along the coast. The tracks are a few feet away from the sea, and you can literally watch the waves crashing to the rocks from your seat. From San Pol de Mar train station, the restaurant is meters away situated on a small street and easy to find especially with its colorful façade. Sant Pau’s interior is modest compare to the other three Michelin starred places. The main dining room has an abundance of natural light with walls in rusted yellow. There are well-spaced round tables covered in thick cloth with classic wooden chairs, and they are arranged for the guest to look out to the Mediterranean Sea. Separated by French doors, is another room which is dimly lit with colors of dark red dominating the space.

Sant Pau offers a tasting menu for both lunch and dinner priced at 189 EUR, while also having an a la carte selection. On this visit, I had the tasting menu. To start, the MEMORIES OF A SHOP– cod croquette, spicy green pepper ganxet, black and “del perol” botifarra, bread with tomato salty cheese cake, olives and herbs were small snacks served all at once. They were terrific intro to this meal, but the cheese cake and its savory aspect was particularly delightful.

The first course, was the Japanese Style Cured Dentex – beetroot and vegetables. It had a distinct beets sauce that went extremely well with the cured fish. The garnish of fresh diced mix vegetables provided texture that it needed. The ANIMAL, OR PLANT – anemone ravioli, basil, pistachios was interesting. A ravioli made from sea anemone (a type of animal related to jelly fish and corals) features a clean oceanic taste.

TERROIR FLAVORS- dewlap, beans, xiulet, romesco sauce was a medley of green beans on top of salty romesco sauce. To cut down the sauce saltiness and balance the dish, fat from the pork neck was brilliantly used. Next was the KING PRAWN TWIST-tomato and strawberry velvet which consisted of meaty large prawns that were drenched in floral and vegetal essence lingering sweetness. That was followed by JAPANESE WAGYU-bread, labneh of fine herbs; cubes of flavorful wagyu beef cooked medium rare set on top of crispy cracker covered with shaved parmesan. The pickled cucumber and the fermented yogurt had different types of pleasant sourness that mingled with other ingredients without overpowering them.

The meal continued with the GAMBA TAILS- with saffron, celeriac and green peas. This consists of nicely cooked shrimp tails, accompanied by creamy celeriac, and infused with a wonderful sharp shrimp taste and aroma. MONKFISH LOIN-curry, chutney, asparagus and morels was a piece of tender monk fish covered in leafy vegetables and asparagus. The pair of curry and chutney dots on the plate added an extra flavor to the monkfish while the morels gave it a touch of nuttiness.

For the main course, the CHILDHOOD MEMORIES-Girona veal with fairy ring mushrooms was a scrumptious veal coated in thick lightly sweetened sauce, topped with vegetable gelatin, and almond crisp. The mushroom supplied a beautiful earthy element to the veal.

HOJICHA TEA-yuzu sorbet was the palate cleanser. The tea was served cold and had subtle citric acidity that was quite refreshing. It successfully removed any savory remnant left in the palate. The sweet courses began with the HONEY AND CUSTARD CHEESE-new concept jellatine honey sweet cheese, which was a cube of cheese custard enclosed in translucent gelatin honey. This had terrific layers of honey and creamy sweetness. The EL MARESME-roses and strawberries had an apparent sugary rose presence that was enticing. Finally, the main dessert, MISSIVE TO THE CLIENT-sakura, ginger, passion fruit had a mild sweetness combined with some bitterness, spiciness, and tartness. The mixture created an enjoyable dessert dish.

I was offered a choice to conclude at my table or at the court yard. Since this was a nice sunny day, I chose the latter. I was then given a tour of the kitchen before being led to my table outdoor where I was served the A CHOCOLATE PIG-lime and lemon amber, Jamaican pepper meringue, Amarula macaroon,raspberry marshmallow, coffee nougat sea water bonbon. In order to get to all the sweet stuff, the pig had to be broken with a reflex hammer. This was a playful way to end to this meal.

The tasting menu titled “30 Years of Santpolean Gastronomy” (a reflection Sant Pau’s three decades of history) was an impressive performance overall. It showed a high degree of cooking skills, and the ingredients used in every plate was superb. The modern Catalan cuisine that they served was light and compose of different flavors that were beautifully arrange. Their sauces not only worked as a complement but also added depth of flavors. The wine pairing for 59 EUR is considered a bargain, which featured wines from Catalonia, and consisted of ten glasses that were selected by the sommelier to enhance the taste in each course.

Wine Pairing:

San Pau staff were particularly attentive, accommodating and well informed. They explained each course in the tasting menu clearly and in detail. Mr. Balam had a welcoming attitude that was mirrored by the staff. He is the first to greet the guest as they arrive and his presence in the dining was significant. He took his time stopping by every table to chat with the guest more than once during the course of the meal.

With a tasting menu price at 189 EUR, Sant Pau is one the very few affordable three Michelin starred restaurant out there. But that price point did not diminish the quality of food it offers, and the dining experience it provided.

After my visit, news broke that Sant Pau will close in October 27^thjoining the like of Joel Robuchon in Singapore, Germany’s La Vie and Chihana (due to fire) in Kyoto as the other three Michelin starred establishments to cease operation this year. Chef Ruscalleda decided to focus on other projects, the restaurant will eventually morph in to a wine bar and will be run by her daughter. The impending closure is a great loss for the nations that prides itself for having world renowned restaurants. During its thirty years of existence, Sant Pau has gradually turned into one of the best in Spain, and made Chef Carme Ruscalleda a household name.

Hinata

Hinata
810 Van Ness Ave.
San Francisco, CA 94109
(415) 829-8291
Website

Looking at the tasting menu restaurants in San Francisco, I find it to be expensive and even pricier than New York once tax and tip are added. I wanted a pocket-friendly multi-course dinner. I did a quick search on the web ended up with Hinata, a sushi restaurant that only offers omakase for the fairly decent price of $78.

Hinata was founded by a pair of sushi chefs who cut their skills at San Francisco’s local sushiyas, in the rapidly gentrifying neighborhood of The Tenderloin. The restaurant has a spacious layout with high ceilings and modestly designed interior. Guest can choose to dine at the twelve seats sushi counter or at one of their two top tables. There are only two seating available nightly and reservation are made through YELP. Adhering to the Japanese way of dining and punctuality, every guest are seated and served at the same time

The omakase began with four appetizer served simultaneously. Hokkaido tofu with ginger, wasabi and salmon roe; tofu from Hokkaido are some of the finest and its high quality is apparent in this dish. The texture is firm while also possessing a certain tenderness. Ice fish with wakame and cucumber has an interesting taste that is similar to crustacean, and Vinegar cured fresh Okinawa seaweed has a blend of sourness with a deep ocean element. The Seared Hokkaido scallop with miso aioli was a spoon of delicious luscious scallop flavored with miso aioli.

On to the nigiri’s, the first to arrive was the Kanpachi- amber jack, which has a nice buttery sweetness to it. Hirami-flounder has a mildness that was in perfect tune with the citric acidity from the yuzu. Next, the Hon Maguro-blue fin tuna was filled of delicious fattiness. In contrast, the Bincho-albacore tuna has leaner taste and texture. Tachiuo-belt fish was blow torched, slightly changing its quality as well as providing wonderful chard skin.

The Kasugodai-baby red snapper was tender and comes with a noticeable aroma of the sea. The Shima Aji-striped jack has very good clean subtle taste and the Umi masu-ocean trout features an oily content with a mild saltiness. Kinmedai-cherry wood smoked golden eye snapper was brilliantly infused with fruity smokiness.

Continuing on with Kamasu-Japanese barracuda, an inexpensive fish that is never used in any sushiyas in Japan. The barracuda was lightly seared, hardening the top layer while giving it a nice flavor. Negitoro-fatty blue fin tuna with pickled daikon is a delectable scraped tuna meat mixed with pickled daikon and wrapped in sea weed. That was followed by an excellent Chu toro- medium fatty blue fin tuna, which also marks the end of the sushi part of the omakase. I added a few more items such as the decadent O-toro-blue fin tuna underbelly which was extremely flavorful. The Ankimo-monk fish liver were thick cuts of creamy and velvety monk fish liver. The Shiriyaki-fresh water eel has a good bright sweet graininess, and the Uni-Maine sea urchin was fresh and buttery.

Tamago-organic egg custard with shrimp was delicate and has a profound shrimp taste and the Owan- Fish broth with red miso, nameko and mitsuba has sharp fish flavors mixed in with a distinct earthiness. Then, finally dessert; Black sesame ice cream. This ice cream is nutty with hints of bitterness, and not as sweet as I thought it would be which I actually enjoy.

In this omakase, the ingredients were seasonal and quality. Most of the fish and seafood are shipped directly from Tokyo’s famed Tsukiji Market while also utilizing local products. The sushi rice was nicely compacted together, and contain a wonderful amount of vinegar. Both rice and fish were able to perfectly come together.

Prior to starting the omakase, Chef Gavin Leung (the other half of the duo that opened Hinata) who was in-charged of my side of the counter introduced himself. He was engaging throughout the evening, and promoted communal vibe amongst guest. The service was nothing to complain about, the staff were great and gracious.

I was surprised at the price I paid at this restaurant. For $78 their omakase was a bargain considering the type of quality ingredients that were used, and the craftsmanship that it takes to prepare this type of a meal. Hinata is a place to indulge without putting a deep hole in the pocket.

The Pass

The Pass
807 Taft St.
Houston,TX 77019
(713) 628-9020
Website

In the last seven years Houston has continue to experience a culinary renaissance. Currently there is a plethora of restaurants helmed by talented chefs who have worked at some of finest kitchen in the country and abroad. These chefs brought their creativity for Houstonians to experience and enjoy. One such restaurant is The Pass, located in the Fourth Ward.

The Pass was conceived by chefs Terrence Gallivan and Seth Siegel Gardner as part of a two-concept restaurant under one roof called The Pass & Provision. The Pass is the fine dining part while the latter offers a la carte menu in a more relax setting. Both chef Gallivan and Siegel Gardner come from a strong cooking pedigree. Their experience includes stints at the kitchen of The Modern, Aquavit, Aureole and other notable New York City restaurants. On the same year the restaurant was opened, it was propelled to national prominence after Bon Appetite named it in their annual best new restaurant list occupying the number 6 spot.

Access to The Pass is through a thick easy to open metallic door located behind the hostess table in the front. Its softly-lit dining room has three rows of tables covered in neatly pressed cloth with dark sway cushy seats and carpeted floors. At the other end of the room is an open kitchen visible to the guest.

A five course tasting menu with an option to add three additional course is the only choice for dinner priced at $65. There is also a vegetarian version of the tasting menu available for the same price.

Dinner started immediately with the first course of Scallop Carpaccio- Grapefruit/Tobiko/Goat’s Milk. In this plate, chunks of lush scallops were drenched in delightful cream sauce of goat’s milk. The grapefruit’s sour acidity was smartly added not only to raise the flavor but also to serve as a balancer. I added an extra course of Foie Gras Torchon-Candied Vegetable Panettone/Orange. The torchon was buttery and flavorsome. A zesty sweetness supplied by the orange jam went well with all those richness from the torchon, while the delicate panettone provided a terrific vessel.

Following the foie gras, was the Tuna Belly-Crispy Beef Tendon/Black Sesame Bearnaise, which comprised of, two pieces of beef tendon crisp with chopped raw tuna belly stacked on top of each other and dressed in thick berniase sauce. This was a complete dish that had terrific flavors. I noticed the tuna was particularly high in quality and especially fatty .Next was the vegetarian course, and it was just as equally well-done as the previous dish. The Smoked Potato caramelle -Chanterelle/ Parmesan, consisted of caramelle stuffed with wonderful smoked potato filling, garnished with thin slices of chanterelle mushroom and shaved parmesan. The puree that the caramelle sat on added a sharp earthy element to it.

For the main course the Duck-Leg Meat Currywurst/Crispy Potato/Radicchio Jam was served. Scrumptious cuts of duck meat were packed with flavors. Other components on this plate appropriately played its role such as the raddchio jam that when eaten with the duck, provides a pleasant bitterness. It was coupled by the tasty currywurst which offered an extra hearty serving of protein.

A pre dessert of frozen pina colada ball was refreshing to the palate. Dessert of poached pear- Marzipan/Dark Chocolate was rather heavy. It had a mixture of fruity and sugary sweetness that was kept at bay by the bitter taste of the dark chocolate mousse.

This was an unconventional meal that defies the norm of a tasting-menu-only restaurant. There was no bread offering, the amuse bouche in the beginning was missing and so is the petites four in the end. All that aside the cooking is inventive, and the food is thoughtfully crafted with wonderful mixture of different taste. Every component on the plate seams to coexist in harmony with each other.

In addition to the $55 wine pairing, the drink list which is shared by both The Pass and Provision is sizable. They also have an extensive whiskey collection.

As Houston celebratory restaurant, and with a dining room of well-heeled city dwellers, the staff at The Pass made sure that each guest was properly cared for. Our table of four was handled with a faultless service, and our servers were cordial and competent.

Dinner at The Pass is on the high side for Houston and less pricier than New York or The Bay Area. Adding the extra course and drinks, the total is close to a $120 per person, which is still reasonable considering the quality of food, service, and the dining experience each guest received.

When talking about a great gastronomic cities in the US, New York, San Francisco, and the Bay Area, Chicago is at the forefront of the conversation. However Houston Texas, with its terrific restaurant scene, is slowly becoming a contending culinary hub. The city still lacks the tasting menu places as there is only a handful of them. Helping to fill the void is The Pass. This restaurant is not only worth a visit when in the city, but it also raises Houston’s dining profile.

The Restaurant at Spicer Mansion

The Restaurant at Spicer Mansion
15 Elm St.
Mystic, CT 06355
(860) 245-4621
Website

Mystic, Connecticut is a charming small town in New England within driving distance from New York City. To be exact, the travel time is less than three hours. It makes an ideal weekend escape away from the hustles and bustle of New York City. This town is known for its seaport, the aquarium, and Mystic Pizza; a pizzeria popularized by a 1988 movie starring Julia Roberts. It also has a developing dining scene that was notice by the Boston Globe. The newspaper published an article last September on the growing restaurant community in Mystic and how it is slowly becoming a foodie town.

The Historic Downtown is where most of the restaurant are concentrated. The one that peaked my interest was The Restaurant at Spicer Mansion, located up the hill on a residential street, and a seven minute walk from the main drag. Spicer Mansion is a luxurious eight room hotel, and a Relais & Chateuax member property. The restaurant is the only one in Connecticut to received four stars from Forbes travel guide.

Built in 1853 as a summer home by renowned ship captain Elihu Spicer, the mansion had sadly fallen to despair until the Gates family purchased the property in 2003. It underwent an extensive renovation. Some of its old motif was kept while also giving the interior a fresh new look. All eight rooms were modernized, a dining room was added, the basement was turned in to a speakeasy bar called Room 9 Speakeasy, and the top floor was converted to a lounge.

The dining room is bright and refreshing. The interior is welcoming with colors of white and light grey pattern against the dark wooden fixtures for contrast. Rectangular tables covered in crispy white cloth on top of burlap sack are paired with comfortable benches. The walls are decorated with framed oil paintings, and an oversized Persian rug covers most of the wood flooring.

A set menu and a six course tasting menu priced at $130 are the dining options. On my visit, I had the tasting menu that began with a terrific amuse bouche of Wagyu tartare with truffle aioli. This bite-size snack was great way to make an impression.

The first course was the Pan Seared Bombster Scalllop-preserved cucumber, pickled mustard seeds, sunflower seeds. The top layer of the scallop was seared a bit too much, and was almost burned. What a pity, since I like the thought and the taste of the scallop and its deep sea sweetness with the different sour and pickled notes on the plate. The next course was the Pan Seared Foie Gras – quince, brioche crouton, honey comb, which overall, could have been better. The foie gras was over cooked and dry. A would-have-been great combination of richness from the foie gras, the honey comb sweetness and the quince citric zing if executed properly.

The first two dishes were a let-down so far but all was not lost. My meal was redeemed by the remaining courses starting with the Squash & Wild Mushroom Risotto-grana padano, shaved squash, autumn leaf smoked walnuts. The creamy risotto had a nice sweetness to it. The mushroom imparted an enticing earthiness while the walnuts added crunch to the texture; all the while, also rendering a touch of nuttiness with a smoky element. This was the best dish of the tasting.

For the main course I was served the Roasted Venison-Blueberry Compote, sweet potato hash, baby fennel pistachio. The plating could have used a little refinement, but as far as the dish itself, it was excellent. Lean venison was sous vide then roasted, creating a wonderful tenderness and flavor. In addition, there was also some delightful ground venison meat mingling with other ingredients. Giving the dish a nice touch of sweet berry tartness were drops of blueberry compote.

The cheese course Grand Formage-dried fruits, house mustard, pickles and bread. I trusted the recommendation of my server who chose two different types of cheese locally sourced from New England which surprisingly were very good.

Prior to dessert, I was presented with a cup of hot apple cider from Mystic’s very own Clyde’s Apple Cider Mill.It was fitting for the cold evening. Dessert was the Butternut Squash Ice Cream-gingersnap, brown butter, roasted pears, maple. The ice cream distinctively tasted like a butternut squash, and the roasted pear was a pleasant fruity cohort. Serving as sweetener were dehydrated caramel and crumbs of ginger snap cookies which is also being used for textures. This well-rounded dessert dish has a cold fruity, and sugary features that works together. For the finale a gelatin with a subtle sweetness was served.

The disappointment was hard to hide since I really wanted to like this meal as a whole. The food had an interesting concept and different flavor elements that complements one another. But it simply lacks the execution which is such a shame, since the kitchen is capable in doing so, shown with the risotto, venison and the dessert. The presentation also needed a little bit of refinement. On the other hand, the $95 wine pairing consisting of six glasses did its job.

I find the staff at Spicer Mansion to be genuinely welcoming and eager to please. The same can be said to those who work in the restaurant. The dining room has trained servers that are well informed and their undivided attention is focus on the diner. Service is a definite strong point of this property.

When Spicer Mansion opened, OHM Hotel Management Inc. managed the operation and assigned one of their own in the kitchen. The cooking at the restaurant was received with positive review. Media outlets like the luxury lifestyle magazine Robb Report, did a write up calling The Restaurant at Spicer Mansion as the answer to French Laundry in the east coast. However, when the owner ended the contract with the management company,there has been multiple chef changes, which more than likely led to the inconsistency of the kitchen.

Wine Pairing:

During my stay at the Spicer Mansion, I saw the owner Brian Gates quite a few times lingering in the property. At dinner he came by my table while I was in between courses and chatted a bit. He mentioned why he purchased the mansion, his future plans and why he decided to take over the day-to-day operation. I realized that he is a hands on owner who wants to truly provide a complete experience for every guest. As much as I was disappointed with my dinner, I see the potential of the restaurant. If I am ever around the area, I would certainly visit The Restaurant at Spicer Mansion again.

Elske *

Elske
1350 W Randolph St,
Chicago, IL 60607
(312) 733-1314
Website

Last year, Chicago’s West Loop welcomed the Danish-inspired restaurant, Elske. Located along W Randolph Street, this was a great addition to a neighborhood with a bustling dining scene. As one of the most awaited opening in 2016, the restaurant did not disappoint. It was voted number two in Bon Appetite Best New Restaurant in 2017, a three star review from Chicago Tribune, and most recent accolade, a Michelin star. The owners are husband and wife David and Anna Posey who both worked at the Michelin starred Blackbird in Chicago. Prior to opening Elske, David held the position of chef de cuisine at Blackbird while Anna was a pastry chef at Publican.

The restaurant’s expansive space seats about fifty guests, and has large store front windows that looks out to the street. The dining room has uncovered dark wooden communal tables, walls of exposed brick, and smooth concrete for floors. At the front is the bar area located next to the open kitchen. On a good day, an outdoor space with a fire place doubles up as an additional dining space.

Elske has an a la carte menu that is inexpensive. There are no plates over $24. In addition, an affordable $85 tasting menu is quite appealing to my pocket, which is what perpetuated my visit.

The tasting menu started with Tea of lightly smoked fruits and vegetables, which was a cup of tea infused with subtle smoked vegetables and fruits flavors. This was followed by Broccoli and amaranth fritter with spicy date jams. A single crunchy bite of grainy fritter boasts a dynamic duo of both sweet and spicy. Duck liver tart with salted ramp and buckwheat was next. The decadent tart teases nice hints of brininess with a touch of bitterness.

The meal continued with an interesting dish called, Chilled zucchini and buttermilk cream with braised pistachio, blueberries and elder, which were thinly sliced chilled zucchinis blanketed in thick cream. The cream has a mixture of sour, sweet, and nuttiness that worked superbly with the zucchini’s cold element. Roasted sturgeon with fried artichoke, caviar and lovage came afterwards. The sturgeon was roasted impeccably, it was tender and moist. The lovage sauce with caviar provided the saltiness, elevating the fish, while the fried artichoke makes fine accompaniment.

Grilled Vegas strip steak with braised dandelion greens, smoked beef and roasted marrow was the main course. The steak was scrumptious, packed with flavors, and has delightful presence of smokiness. Adding richness to the dish, was the roasted bone marrow consommé.

Frozen fennel jelly with mint followed the main dish. This concoction was a tongue soothing cube of jelly mint that helps rinse the palate off savory remnants. For dessert, Roasted peach sorbet, frozen yogurt, rose and bitter almonds was served. The peach sorbet went perfectly well with the yogurt, creating a pleasant blend of cold fruitiness and sourness. The garnished of dehydrated rose petal added texture.

Needless to say, this was quite the enjoyable meal. The dishes were creative and refined using cooking techniques that are evident of experienced chefs. The flavor combination was unique but made sense as it rightfully complemented each other. Though the restaurant served “New American” cuisine with Danish influence, I find that the flavor profile leans more towards Nordic. The wine pairing was also decently priced at $45, and comprised of five glasses. It was mostly European wines with the exception of the red wine paired with the steak, which came from California.

Wine Pairing:

After dining at the three Michelin starred Grace the previous night, I wanted something informal and relaxing. Elske was the right place. I had an early dinner on this particular visit and was seated at the bar. The bartender that evening was genuinely friendly and conversant. When I started my meal there were a few tables occupied but as the night progressed, the dining room and bar filled up fairly quick. Despite the sudden influx of patrons at this time, the service did not falter.

There is a growing number of restaurants opening up in the past few years that offers quality food in strip down settings. From Paris to New York, this type of dining trend has been well received by the masses. In Chicago, such restaurant came in the form of Elske where I was treated with fine dining fare without the prentious atmosphere.

Grace ***

Grace
652 W Randolph St
Chicago IL 60661
(312) 234-9494
Website

*The restaurant abruptly closed on December 19, 2017.

Along with New York City and San Francisco, Chicago is hailed as one of dining capital in the US. The city has a total of 25 Michelin starred restaurants sprinkled throughout. At the epicenter is the neighborhood of West Loop. With an abundance of great places to eat and drink, the neighborhood’s culinary excellence is anchored by the three Michelin starred, Grace.

Grace was opened in 2012 by co-owners head chef Curtis Duffy and GM/sommelier Michael Muser. At that time, it was by far the most ambitious and most anticipated restaurant openings in Chicago, as well as in the country. The restaurant was immediately awarded two Michelin stars after a few month of opening. A year later in 2013, Grace was elevated to three stars, a status it has maintained ever since. The restaurant has since received other accolades in such a short span, adding merits such as the four-star review from the Chicago-Tribune, Forbes Five Stars and AAA Five Diamonds.

Chef Curtis Duffy can easily boast a robust kitchen experience working in some of Chicago’s top restaurants. He once worked with the late Charlie Trotter at his eponymous restaurant before moving on to Trio, cooking alongside Chicago’s most decorated chef, Grant Achatz. In 2004, he was recruited by Chef Achatz as the opening sous-chef of the critically acclaimed Alinea. After a few years there, he took on the head chef position at Avenues in the Peninsula Hotel where he also met his future business partner Michael Muser. At Avenues, Chef Duffy cooking reportoire was awarded two Michelin stars.

The restaurant resides along the strip of W. Randolph Street where some of Chicago’s best dining venues are also located. Grace unassuming façade of rusted steel with glass doors opens directly to the hostess table. A short hallway leads to a muted and windowless dining room with tones of neutral colors. It is dimly lit by hanging decanter lights and the floors are cover in thick carpets, which helps dampen the noise. In the dining room are identical oversize round table draped in grey cloth, cream leather chairs, handsome blond wood panel walls, and a glass enclosed kitchen. The columns in the middle are nicely incorporated with its modern interior.

Fauna:

There were only two dining option at Grace, the vegetable centric “Flora,” and the meat and seafood “Fauna,” which were both priced at $235. I had the latter which began with an array of small bites on a plate made from beeswax. Consisting of Iberian ham, beets, chickpea and yuzu gummy, these small bites were a very good start to this meal.

For the first course, GUINEA HEN-ramp, radish, chive blossom was presented in a yogurt glass cup sealed in foil, and when opened it releases an enticing smoky aroma. I was instructed to lick the other side of the lid which was spread with a zesty coconut cream. The glass was stuffed with guinea hen pate infused with a wonderful smokiness in company of radish, ramps, scallions and coconut cream.

ALASKAN KING CRAB-sudachi, cucumber, lemon mint was next. Served on a martini tumbler glass, it has a crystalized sugar in the middle separating the ingredients. At the bottom of the glass are pieces of delicious crab meat in cumber juice. Breaking the crystalized sugar mixes all the ingredients, creating a fantastic balance of flavors. There was also a distinct peppery note that blended perfectly.

Third course was the BAY SCALLOPS-white poppy, romaine, nasturtium. Meaty scallops were ultra-fresh and sweet. Rich milky sauce from white poppy seeds elevated the scallops by providing an extra layer of flavor. That was followed by an extra dish from the Flora menu, CARROT-green strawberry, hazelnut, amaranth. This vegetarian plate has so much going on. It has an earthiness coming from the carrot, some nuttiness from the hazel nuts, citric features from the orange sauce, and a refreshing acidity from green strawberries. Yet, they all managed to come together in harmony.

The meal proceeded with PORK- gnudi, porcini, spinach. The nicely braised pork was topped with crispy red cabbage and spinach. A piece of gnudi on the side was a pleasant accompaniment to this dish. Afterward the SQUAB-beet, fig, endive was served. The flavorful squab meat was extra tender, moist with a beautiful pink middle. And, complementing it was a vibrant thick beets puree with a honey like sweetness.

For the main course, MIYAZAKI BEEF – grains, hon shimeji, kaffir lime was a pure luxury. Miyazaki beef is one the finest on the planet and it was cooked impeccably here. Each bite melts eloquently in the mouth like a cotton candy. There are hints of nutty and citrus element in the background that paired accordingly with the beef.

Prior to dessert, the BLOOD ORANGE- vanilla, tangerine lace was the palate cleanser. The chilled blood orange yields a soothing citrus tang with a nice touch of vanilla cream. Dessert was HUCKLEBERRY- honey, fenugreek, basil, huckleberry ice cream has a nice sweet sourness while other components provide an interesting peppery and minty combination. This was refreshing and fruity at the same time. Next was the CASHEW- cocoa, crème fraîche, Hoja Santa, which was a plate of chocolaty pleasure. The chocolate came in mouse, jelly and cake form and the hoja santa was featured as a sorbet, cream drops and leaves. The assortments of rich chocolate sweetness, herbal essence and savory tartness were put wonderfully together. Lastly a green sphere served on wooden rocker pops with chilled honey dew liquid inside the mouth. It was a refreshing finish to this meal.

The “Fauna” was a terrific tasting menu that showcased the restaurant’s ability and the technical cooking prowess. Using quality and luxurious ingredients sourced both globally and locally, the kitchen creates food that is complex and light. They were able to successfully marry different elements on the plate to create a unique myriad of taste. Every dish was artfully conceived, full of colors and pleasing to look at. Additionally, the $125 wine pairing comprise of nine glasses of predominantly European wines were perfectly designed to add an enriching after taste with every course.

There is a hushed atmosphere in dining room. It is so quiet that you can hear the pin drop, and even the staff spoke in low clear tone. The service was formal throughout my meal, but managed to loosen up from time to time. They handled each table flawlessly and were significantly in tune with one another. Their attention to detail and awareness was incomparable. Providing an exceptional dining experience to each guest was expertly performed by the staff.

Wine Pairing:

Chicago dining has gotten better throughout the years, the city was voted as Bon Appetite best restaurant city in 2016. At the top spot are the three Michelin starred Alinea and Grace. Though Alinea gets majority of the praise, Grace on the other hand has been making a name for itself since opening in 2013. My visit at this restaurant was outstanding in every aspect. The food and the service were equally magnificent, a true tale sign of what greatness represents.

The documentary “For Grace” chronicled the process of opening the restaurant and the challenges that Chef Duffy and Mr. Muser had to face. In the opening scene, Chef Duffy talks about his goal to make Grace as one of best the restaurant in the country. Along with Mr. Muser they had achieved that goal in such a short time. Grace rightfully sits among the great restaurants in the US.

Relae *

Relae
Jægersborggade 41
2200 København N, Denmark
+45 36 96 66 09
Official Site

Voted as the world’s best restaurant three times, the two Michelin-starred Noma single handedly brought New Nordic Cuisine to mainstream and in the process transformed Copenhagen into a gastronomic hub. The kitchen serves as a talent incubator producing an impressive list of alumni. One of its most prominent alum was Italian born chef Christian Puglisi who was the sous chef for more than two years before leaving in 2010 to open his own restaurant, Relae in Copenhagen’s trendy section of Norrebro.

Prior to Noma, Chef Puglisi worked at then three Michelin starred Taillevent in Paris, and the world renowned El Bulli in Spain. With his strong pedigree, it was no surprise that Relae was a success from day one. The restaurant was awarded a Michelin star in 201,1 and presently occupies the 39^th spot of the World’s 50 Best Restaurant (it debut in 2015 at no. 45). In addition, it was crowned the International Food Made Good Champion 2016 Winner and was the recipient of the Sustainable Restaurant award in 2015 and 2016.

Relae is situated along a charming cobblestone street filled with boutique stores and coffee shops. This subterranean restaurant has an open kitchen in the front with counter seating on the side that can accommodate up to six guests. The dining room has low ceilings, white walls, linen less oak tables and Scandinavian dining chairs.

There are only two types of dinning option available, the seven course “Ralae Experience” for 895 KR and a shorter “Relea Menu” for 475 KR. I had the “Relae Experience” on my visit.

Radish and preserved strawberries kick things off. This was a piece of red radish topped with strawberries and covered in sorrel leaves. The crunchy radish and its mustardy taste were complemented nicely by the strawberry sweetness. The sorrel leaves yields a pleasant sour note. The sour dough bread with spicy olive oil was freshly baked, warm and extra-soft in the middle.

Onion and birch, was a preserved half onion in birch water. The onion has a distinct sweet oniony taste and lucid texture that was wonderfully lifted by the birch water’s clean flavor. This was followed by Oyster, spinach & juniper; a finely chopped spinach with chunks of luscious oyster hidden beneath. Its profound maritime presence was greatly heighten by the acidity of the oyster emulsion dressing.

Next up was a cup of lumpfish roe, celeriac & almond; a Danish delicacy at their peak from January to May. The delicate roe was brilliantly combined with the almond cream subtleness. Mussel and ramson had plenty of deep oceanic essence while also having a defined garlic undertone. Providing an extra layer of saltiness was the mussel juice. The meal continued with a humble plate of potato, parmesan and black pepper. Slice potatoes drenched with five year old melted parmesan cheese. By absorbing the aged cheese the potatoes was subdued in its sharp tanginess to create the right balance.

Hindsholm pork and spring greens was the main course. Hindsholm pork is a type of pork that lives twice as long as a common hog and their meat are considered to be the finest in Denmark. In this dish, the pork meat was roasted to perfection, it was succulent and extremely flavorful. The combination of raw and cooked green vegetables on the plate were a delightful addition. Served on the side, was the Buckwheat tart with pig head meat and pig mayo. The tart was ultra-rich and fatty but was pleasing at the same time.

Fresh cheese, blueberries and black olives was a buckwheat pancake folded in half stuffed with fresh cheese. This has an interesting mixture of savory and tartness that worked fittingly with each other.

Dessert came in the form of yoghurt and citrus, served cold to sooth the palate. The yogurt was blanketed with dehydrated orange which provided texture as well as the citric flavors that complemented its sourness. To finish was the mushroom and caramel. It had an appealing earthiness that was beautiful paired with the sweet caramel.

In this tasting, the food was unfussy yet skillfully prepared and vegetable heavy. Every plate is simple looking, there were no more than four ingredients used at a time. With this minimalist approach they were able to create a unique combination of taste that my palate had never experience before. The produce and other ingredients were highly seasonal, organic and local. The same goes for their wine list which consists of naturally grown wine from continental Europe.

There are no wait staff at the restaurant, the chefs that prepare the food also serves them. The staff is completely competent and friendly. Their informal service was the perfect fit for the restaurant laid back atmosphere. In the dining room, diners enjoy their food in the music of Nas, Biggie, Jay Z and other hip hop heavyweights.

With the success of Relae, Chef Puglisi has not only become one of the most recognizable chef in Denmark, but also one of the most successful restaurateur. He established his own mini empire in Copenhagen that includes Manfred a wine bar (located directly across the street from Relae), Braest an Italian restaurant, and a bakery Maribelle which all follow Relae’s concept of sustainability. As of last year, Chef Puglisi had turned over control of his flagship to his head chef Jonathan Tam to focus on his growing numbers of restaurant and other projects. With this changing of the guard, Relae continues to thrive and progress. Chef Tam was able to maintain what his predecessor has achieved. It remains a gastronomic stop in Copenhagen for all travelling gastronomes.

Copenhagen is in the top ten most expensive city in the world. To eat and drink at their top tier restaurant, one will need to have a deep pocket while the affordable ones are still pricey compared to New York City. The wine and spirits at any eateries are marked up brutally. It makes me wonder how people can afford such a high price tag. Relae on the other hand allows diners to experience high quality food at a reasonable price.