"Let Choctaw chef David Skinner take you on a fiery journey through Indigenous cuisine that engages all the senses. With 20 courses and just 18 seats a night, the newest tasting menu restaurant offers a masterful lineup of Native American dishes using live fire. Savor fire-roasted rabbit, a triple-cooked steak, and a Three Sisters dish made up of squash, corn butter, tepary beans, and a Maine Diver scallop that’s smoked with seaweed to smell like the ocean. Dessert captivates with a a potent chicha morada sorbet served with corn tres leches with a roasted corn husk meringue; and a tomato, citrus, and sumac sorbet assembled over a bed of berries." - Brittany Britto Garley