What’s Cooking? Thermal shock, Berlin concrete, and foraging in British Columbia
Yielding cold fat, eating through Kreuzberg, and how the rugged coast of the Pacific Northwest is shaping our next tasting menu.
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Latest posts
Thermal Shock and Compressed Fat
Yielding cold fat with boiling acid.
What's Cooking: Crusted Fish, Lamb Panades, and Sweet Jam Heat
Engineering the sandwich: Thermal control and structural integrity.
Fenugreek Gouda Macaroni with Sweet Lump Crab and Poached Lobster
Strict temperature control and charred citrus.
Service Has Concluded // Volume 05: The Nightshades
A look back at the table for Volume 05.
What's Cooking? Coffee Crusts, Confit, and Congee
Technique and total utilization. Here is what we are building this week.
What's Cooking? Shattered Crusts and One Powerhouse Sauce
Mastering high-acid brines and heavy char, plus a rooftop pop-up announcement
Fire Up the Grill: Peak Summer Recipes ☀️
Fresh ingredients and fire roasted favorites to elevate your summer menu
Service @ Seven // Volume 04: Hyper-Ripened
Pushing summer produce to the absolute brink.
Crispy Cast Iron Mushroom Rice and Gochujang Braised Collard Greens
Earthy mushrooms and toasted rice forced into a hard crust, balanced by spicy braised greens