Chefs Val and David at it again. Definitely the best bites for me were the 2 tacos: 1) mushroom taco on blue masa tortilla (matsutake, maitake, morels, shredded fried scallions) and 2) squab breast on sourdough tortilla with mole. The matsutake’s pine note and the mushrooms’ smokiness were great with an '89 Sercial Madeira. Very complex moles with the right spice notes. Chanterelles were excellent. I didn’t think the caviar was really necessary in some of the other preps. I’d love it if they did an aguachile/ceviche, abalone soup, or carne asada / barbacoa again. I’ll have to visit again soon. Grabbed a same-day res 3 hours ahead - so check Tock for chef’s counter if you’re at all interested!
