I arrived a few minutes before opening to find a number of people already in line. Luckily some of their parties were not complete by the time the doors opened so I had no problem getting a seat. I absolutely loved everything about this meal from the service, to the fantastic cocktail, to the beautiful salad, to the copious amounts of bread I ate to soak up the juice from the mussels.
Heirloom tomato salad, buffalo mozzarella, lemon verbena Moules Frites, white wine, shallots, garlic, creme fraiche
With several hours to kill before dinner, of course the most logical thing to do was have a second lunch. The line would have been much more bearable had it been about 10 degrees cooler outside but at least it moved quickly. I’m not even a fan of breakfast sandwiches but eggslut could convert anybody!
Fairfax – soft scrambled eggs and chives, cheddar cheese, caramelized onions and siracha mayo in a warm brioche bun
There is definitely a reason that Ori Menashe of Bestia was named one of Food & Wine’s best new chefs for 2015 and that Bestia is a favorite for so many. I only wish I was with a larger group and could have ordered more because everything I saw around me looked so good. A perfect ending to this weekend trip.
Farro salad, shaved heirloom cauliflower, pine nuts, avocado puree, pickled chili, mint, montasio Smoked whitefish crostino, dill, potatoes, scallions, fresno chilies, celery leaf Spanish prawns, salumi, cherry tomatoes, charred potato, cucumber, plums, oregano Yellow peach and santa rosa plum crostata, frangipane, buttermilk ice cream