Lunch Thu-Fri noon-2.30pm
Dinner Tue-Sat 6pm-9pm
While his peers have eased up on the gels and tweezers, Petite Mort's Todd Stuart continues to cast proven flavour pairings in elaborate, highly worked modern plating. Fabada, for instance, turns the Spanish stew into a miniature cauldron lined with couscous and slices of tangy chorizo, the traditional white beans turned into a velouté added at the table. Steak and eggs is reimagined as beef shoulder with a dainty tile of potato and a thick yolk sauce, while kombucha jelly is the twist on Stuart's standby salmon, seaweed salad and wasabi sorbet. The wine list is in dire need of a spell-check, and the offer by the glass doesn't quite fit the menu, but drinkers have access to some interesting gear, lesser-seen Burgundies and French spirits among them. Giving diners the option of substituting dishes on the dégustation is thoughtful, while the hushed, bare-brick room and the polished service remain true to fine-dining ideals.
3 courses $64
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