"Bello Chef's Table offers an experimental tasting menu that looks nothing like the pastas and pizzas found at every other table. Chefs Zach Scherer and Andrew Adams guide diners through an evening of basically whatever they want, featuring dishes like a playful take on pain perdu, brioche drenched in 'corn juice' and topped with Hokkaido uni. The chef’s counter occupies their time with unique and stand-out flavors, focusing on seafood that has more character and depth than meat. The intimate, avant-garde meal is shared with only a few people each week, offering a dozen-plus courses with wine pairings for $245. The chefs attend to customers themselves, discussing dishes and ensuring an experience aimed at someone looking for something different." - Jenn Tanaka
