reviews forthcoming?
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this is huge if he gets the right team there!
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Went to Bar Benjamin again last week and was told one of their bar directors got hired away to darling…sounds like things are heating up!
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opens 8/31
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Yet another example of a chef who thinks the produce is no better here than elsewhere so that had nothing to do with him moving to LA.
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Subtweet.
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I managed to get in on opening night. There are some obvious service kinks that need to be ironed out, but I thought the product was fantastic. Really deep flavors and umami in all the dishes, interesting cocktails. I can’t tell if I am excited that the menu changes every month or a little disappointed that I won’t be able to revisit some of these dishes next time I’m back.
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trying next week! What’s the pricing like?
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It’s not cheap but I also feel like a lot of restaurants would charge more for the same thing. We spent around $150/person, which included 2 rounds of drinks (cocktails were $19).
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pretty solid opening menu, excellent burger, but a couple misses. pacing was a disaster though. we ordered ooe and two of the burger, and even though the server said he would course it out, they dropped the first half all at once at 6:19 and 30 minutes later they drop the entire second half all at once. i felt like i was at opening week at leopardo.
who’s responsible for the pacing, the server or expediter?
review forthcoming @Sgee @CiaoBob @Probangbanger?
very good
dry aged steak burger
very flavorful and nicely seasoned. i liked this better than the dunsmoor burger.
good
deer tartare with lovage, buckwheat & zucchini “cornichons”
these were served with nori to make tacos
tomato & stone fruit salad with goat’s milk cheese & california seaweeds
market lettuces & hearts of palm with pistachios & grilled honey-calamansi vinaigrette
almond grilled artichokes with yuzu creamed corn & santa barbara uni
the elusive uni-corn 
pretty good
shigoku oysters on ice with bonny melon juice & borage
grilled bread tehachapi grain, maison bordier butter & nardello pepper jelly
baja kanpachi with cucumber, grilled onion & horseradish
abalone & celtuce stew with california koshihikari rice
red oak grilled bone-in strip steak with swiss chard & black truffle hollandaise
red plum sorbet with amazake, black vinegar & crème fraiche
fine
citrus wood grilled white seabass with whale’s cove mussels & brassicas
a bit overcooked
red oak grilled pork belly with figs & nasturtium-avocado puree
candy cap mushroom profiteroles with piñon pine chocolate
a bang bang at bar 109 was perfect
fried fish sandwich - potato bun, tartar, sauce, pickle
wagyu beef dog - beef relish, dijon
veggie sticks - sesame vinaigrette, furikake
fin
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I wished it had more of a southern flair. Save for the burger, I was not a fan of the proteins.
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That was the only dessert on the menu?!
two, the sorbet and profiteroles.
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It’s pretty sad when an acclaimed chef opens with much fanfare only to produce average food. I cancelled my resv. I’d rather pay at the places I love at these prices. Plus parking in that area is miserable.
Usually the server is in charge of firing courses. Pacing notwithstanding, is it an issue of poor execution in the kitchen?
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My 2 Cents:
“average” depends a lot on what the comparator is
Even the things @PorkyBelly labeled average were better than true “average” in my book, if one using average as most meals at most places.
We all felt things were pretty darn good (sure, some could have been better) for opening week and look forward to seeing how they develop.
Pacing sucked but I forgive them given the circumstances. And, to be fair, when we complained, they offered to take anything back and re-fire. We passed on the offer.
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Right move by the restaurant and credit to you all as diners. I’m sure the pacing will get ironed out fairly quickly.
Fair enough. Was it worth the cost and will you return?
Burger looks great. What are they charging?
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