As the name suggests, this remarkable operation offers a serious caviar spread at a nicely varied price range, but it’s the carefully crafted dishes of Guy Meikle that will have you planning your return visit. The talented chef brings balance and sophistication to Eastern European cooking, intricately weaving Southeast Asian ingredients into staples like kimchi or nam prik.
Dinner might kick off with great house-made black bread, or pan-seared pierogies with wild mushrooms, crème fraîche, mustard, and a cherry-black pepper gastrique. Carnivores won't be disappointed by the tender lamb- and shiitake-mandu laced with black garlic, apple purée, and ramp aïoli; or the short rib glazed in a lingonberry demi-glacé and coupled with dainty, oval-shaped dumplings.