This snack exemplifies Appetite's focus on quality ingredients explored through technique. Sweet, fresh Hokkaido corn is turned into a delicate custard, then topped with bafun uni — known for its intense, briny sweetness. It's a brief but impactful taste.
Tips from diners
Bafun uni is sweeter and more intense than other varieties. If you're new to uni, this is an excellent introduction.
Chef Brehm's signature pasta dish. Pasta is cut with scissors (hence 'scissor-cut'), creating irregular edges that catch the leek fondue. White truffle shavings add earthy, pungent aroma. It's simple in concept but technically demanding.
Tips from diners
White truffle availability is seasonal (fall). Ask if it's currently available before ordering.
Chef Brehm's creative take on nduja (Italian spreadable charcuterie) using A5 Yamaguchi wagyu. The fat content allows for a smooth, spreadable consistency, spiced with heat. It's rich, indulgent, and designed for bread.
Tips from diners
Spread this on bread or crackers — don't eat it as-is. The fat needs the contrast of toast or cracker to shine.
A classic technique — foie gras and chicken liver mousse — executed with precision. The pairing of rich liver flavors creates complexity, while the smooth texture feels luxurious. Served with thin, crispy toast.
Tips from diners
The chicken liver balances the intense foie gras. Together they're richer than foie gras alone would be.
A fusion snack blending Italian creamy cheese with Sichuan numbing spice. The soft burrata center contrasts with the crispy exterior (if present), while Sichuan pepper adds an electric, tingling sensation. It's indulgent yet playful.
Tips from diners
The Sichuan pepper will make your mouth tingle. This is intentional — embrace the numbing sensation.
Appetite is the research and development wing of Michelin-starred Nouri, occupying an upstairs space that functions as restaurant, art gallery, and record lounge simultaneously. Chef Ivan Brehm — formerly of The Fat Duck and Per Se — uses the kitchen as a center for culinary research exploring food and globalization. The 3,000-strong vinyl record library and rotating gallery exhibitions create a multidisciplinary environment where food is explored as culture.
Appetite is actively a research space. The menu changes weekly based on Chef Brehm's current explorations. Come back often to experience different iterations.
The rotating gallery features socially conscious contemporary art. Pieces change regularly, so the visual experience is never the same twice.
The second floor bar is lined with 3,000 vinyl records. A music 'sommelier' is on hand to discuss and play music that pairs with your meal.
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