“Primarily, we wanted the menu to be fresh, light and full of flavor,” chef Thomas Op’t Holt says. “Items like the chow-chow, a North American pickled relish, or our new snapper dish add a great temperature contrast, and the burst of vinegar really lightens up the dish.”
The snapper is roasted in banana leaves and combines jumbo lump crab with ají amarillo crème fraîche ($34).
“We also wanted to address some of our guests’ requests, such as gluten-free options and vegan dishes,” he says, pointing to the vegan swank crudité with golden beet hummus and baba ghanoush [$14]. “Our kurobuta pork chop dish is a play on a traditional presentation with spätzle, but it is made with a quinoa flour so that it is gluten-free [$36].”
One of his new favorites is fried chicken and waffles with pickled watermelon salad, called BFD ($23).
“Some of my favorite childhood memories are of my mom serving breakfast for dinner,” he says. “This dish has several layers of flavors that all work together to highlight our fried chicken, which I truly believe is the best around.”