very interesting concept - love how they use wood fire for cooking and variety of different ferments they use to elevate their dishes. had medium rare wagyu and iberico and both were so good - the wagyu was beautifully cooked with a perfect char that gave way to buttery, melt-in-your-mouth tenderness and the medium rare Iberico was equally indulgent, elevated by a delicious in house fermented garum and a burnt onion skin puree. will be back to try more!
Level 2 Burppler · 1 Reviews
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