To speak of what chef Kevin Fink and his team are preparing for their acclaimed eatery's year-end feast is to speak the language of angels with a culinary fetish. Oysters, fennel mignonette, blue crab, salsa matcha, red snapper, dry-aged wagyu beef tartare, burnt-edge lasagna, paddlefish caviar, smoked mushroom custard, wagyu ribeye, egg amino tart, and more – comprising a ten-course lesson in what delicious means.
