Snow Peas ($15)
A chiffonade with pancetta, pecorino and mint, dressed in a white balsamic vinaigrette.
The Haymarket ($13)
A pale ale whose bitter elements are brought out by Suze, a cinchona-based liqueur, plus cucumber and lime.
Easily earns a place on my Top 5 Egg Dishes of All Time. (Joining the ranks of Manresa and Blue Hill Stone Barns.) The poached egg sits atop a brown butter sabayon, and when the egg is poked, the two run and swirl together, amplifying each other's richness and coating the spring asparagus below. Quinoa comes in two forms: some just boiled; some boiled, dehydrated, then fried, resulting in a nutty, appealing crunch throughout the dish.
Beau Four ($15)
Bourbon, Amaro CioCiaro and Nardini Amaro, cucumber. Poured tableside.
Simple, supple noodles that shone meet Alaskan king crab, with butter, Meyer lemon, and black pepper to bring it together.
These are oven-roasted with cumin and the spices of madras curry, with wheatberries underneath and crispy duck skin as an accent. We found these a bit overspiced—really, you'd just call them "cumin carrots" after the first bite—but love how seriously vegetables are taken here.
Slow-cooked on the stovetop with spring peas; served in a fish nage with saffron and lemon thyme. It's a joyful jumble of spring, the peas vibrant in their own flavor, a bright crunch against the delicate fish.
Chicken breast, plated (part of $78 dish)
The skin perfectly crisp, over a bed of truffle-laced and impossibly rich mashed potatoes, white asparagus on the side.
Chicken dark meat (part of $78 dish)
Roasted and then finished with morels, other mushrooms (we spotted maitake), no shortage of butter, and yep: more truffles.
'Nomad Le Poulet' Beer
Brewed by Garrett Oliver of Brooklyn Brewery, to match this particular chicken dish; the style is a Belgian rendition of a brown ale.
Chocolate tart with caramel, hazelnut, and fleur de sel.
Warm and inviting.