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"A playful, budget-friendly pop-up hosted at Theodore Rex by chef Kaitlin Steets, priced at $65 and offering two distinct tasting menus — one vegetarian and one omnivore. Plates are composed and inventive, examples including quail roasted with fennel pollen and green Chartreuse, and lion’s mane mushrooms with cauliflower and pickled chestnut mushrooms, making it an approachable way to experience tasting-menu creativity." - Amy McCarthy