"yesterday evening (11/8/2022) for a special occasion. there were five of us. I worked in advance with sommelier and weindirektor nicholas keegan on a tasting menu and the wine selections. he was extremely helpful, professional and knowledgeable. he worked with the staff in a personalized menu at the occasion. the eating was stellar. they specialize in various preparations of wagyu bark. we had a wagyu charcuterie starter, the 5 delicious bites with wagyu prepared for various ways from rillettes to prosciutto. first cures included an elegant beet terrain and a carne cruda natural, wagyu beef. presentations were made beautiful. the surprise for me were the pasta courses that are hanging out are the uni spaghetti and an amazing pappardelle with matsutake mushrooms and get meyer lemon. most of us had the wagyu done 2 away, but also the devil 's gulch squab was phenomenal. gloomy were on the same high level as the rest of the menu. In summary, a high-end restaurant that had a bit of a splurge, but with the best service I had in a restaurant in years and unforgettable eating. the cook, waiter and sommelier made him a very special occasion."
