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"Dinner in a candle-lit butcher shop? Yes, please. This season’s tasting menu has only four seats, and Myles Moody and Rachael Pack are experimenting with fermentation and aging techniques. Expect to find velvety monkfish, dry-aged beef, highly intricate salads, and even a lemon pepper wet quail wing; the wing is a surprise — tart, lemony seasoning offers acidic balance with the fatty (and tiny) quail wing. The current seatings are sold out, but a waiting list is available." - Henna Bakshi