Chef's favorite dish is the Spanish octopus served with fingerling
potatoes, fresh watercress, dehydrated Kalamata olives, pimenton oil and a
squid ink vinaigrette.
The third all black course featured Brasstown NY strip sous vide in
squid ink, Yukon
potatoes in
squid ink, fermented onion pureed with
squid ink, lardo, bone marrow and anchovy vinaigrette, Maldon salt and chives.