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We were lucky enough to sit in on prep for a recent dinner service, and sous chef Stephanie Reagor explained, "The menu changes at least 50% every day, sometimes 100%. Every single day, either David or I come in and write a new menu. There's usually half an hour or so before service starts, where some tweaking happens, whether it's changing ingredients, changing the dish altogether, adding an herb, taking something out. It's very rare that something ends up exactly on the plate as we had imagined it for the menu. The only truly static menu item is our salted chocolate sorbet."
It's also rare that any of their locally sourced produce - which arrives three times per week - ends up going to waste. Coming in to a kitchen full of sweet red peppers that day, we witnessed a bartender concoct them into a simple syrup, and later into a (superb) gin-based cocktail. It was a really tough day of reporting, as you may have guessed.
It was, however, also an edifying one. In the few minutes I spent listening to Reagor explain every detail of that night's menu to the front room staff, I learned about two vegetables I had never even known existed: cardoon (prepared like french fries, served with chili and parmigiano) and spigarello (marinated and served with a bean puree). Aha.