"Trendy and Progressive"

July 17, 2012

• Food:
• Decor:
• Service:
• Cost: $$$$
• Wine / Cocktails:

Overview:

This restaurant is trendy and progressive. Very expensive with an open kitchen so you can see the chef cooking along side his numerous line cooks. They have sous vide machines, grow their own herbs and purify their own water. Comparable to Thomas Keller in style and quality. We had a special tasting menu chosen by the chef and mixologist made different pisco drinks to compliment every course.

It is difficult to translate that dinner into English so I can give a summary of the dishes. We had tuna and sweet potato, then lentils with olive sauce, ceviches,18 hr sous vide goat and dessert made with melon and yogurt sauce.

Recommended Dishes:

Tuna and sweet potato, Lentils with olive sauce, Ceviches