Called 'the most impressive and intelligent dish of the evening' by reviewers. The soup allows diners to eat each component in their preferred balance—the puree, the granita, the textured elements—showcasing Duffy's thoughtful approach to composition and visual presentation. The technique and restraint demonstrate mastery.
Tips from diners
This course sets the tone for the meal—each element is meant to be experienced separately and together.
The dessert course showcases Duffy's approach to comfort and technique. The rice pudding is creamy and indulgent, the banana flavor is concentrated and deep, and the fruit purees and sugar tuile add brightness and textural contrast. Reviewers describe it as a satisfying finale.
Tips from diners
A richly flavored end to the meal—pace yourself to leave room.
A classic Curtis Duffy composition that reviewers describe as 'a perfect single bite.' The scallop is cooked with precision, the sugar tuile provides texture and visual interest, and the combination of sudachi, coconut, and lemon balm creates an unexpected flavor harmony.
Tips from diners
Eat this in one bite if possible to experience the flavor balance Duffy intended.
A showcase of ingredient sourcing—Ora King salmon from New Zealand paired with complementary vegetables. The pistachio braise adds richness and nuttiness, while the fennel provides aromatic sweetness. Multiple reviewers highlight the balance of flavors and textures.
Tips from diners
The kitchen rotates protein sources seasonally—ask your server about current sourcing.
A meat course that demonstrates technical skill and ingredient quality. The wagyu is cooked precisely to achieve optimal tenderness and render fat, while the braised pistachios add a rich, earthy counterpoint.
Tips from diners
A highlight course—lean back and savor the technique and ingredient quality.
Ever opened in July 2020, co-owned by Chef Curtis Duffy and business partner Michael Muser—both former leaders at Grace, the 3-star Michelin restaurant. The restaurant has earned two Michelin stars in every guide since 2021. The menu focuses on proteins from land and sea, paired with seasonal vegetables, fruits, grains, seeds and nuts in 8- to 10-course tasting menus that showcase Duffy's creative and technical approach to plating and flavor.
Book as far in advance as possible. The kitchen is small and reservations fill quickly.
The beverage pairing is thoughtfully curated—pair with wine or the non-alcoholic option for a complete experience.
Mention special occasions when booking. The kitchen acknowledges milestones with attention to presentation.
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