The dining room at Smyth is one of my favorites of the year. Perfectly informal is the best description that I can come up. It is inviting in the same way Noma felt to me, as if you are at a dinner party hosted by a friend with an amazing house and decorator. The highlights for me were the brioche donut of sorts fried in beef fat (extras should be offered for a supplement…please?) and the outstanding dessert of egg yolk soaked in salted licorice with yogurt meringue. I’m looking forward to checking out the Loyalist downstairs later this month!
The farm potato
Tomato ice, seaweed, oyster
Smoked & dried beet with scallop
A salad of duck and herbs with roasted squid
Dungeness crab & foie gras with scrambled kani miso
Aged carrot roasted
beef and brioche
Squab, pineapple sage, grapes and peas
Slow cooked saddle of lamb with kelp marmite
Milk chocolate, huckleberries, and preserved shiitake mushroom
Sage honey tart
Egg yolk soaked in salted licorice with yogurt meringue
Frozen tomato mousse, noyaux, and spicy flowers