Today, we just want to say one word to you. Just one word:
Phytoplankton.
Okay, it might take a few more words...
Meet 42 Grams, a study in culinary envelope-pushing, open Thursdays through Saturdays in Uptown. (And, yes, phytoplankton will be involved.)
There’s 18 seats, an online ticketing policy, and it’s totally BYOB. Oh, and the name’s a nod to the 21 grams that a human soul weighs.
So yeah: prepare to get esoteric.
You have two options, seating-wise: the 10-person communal table or a spot at the kitchen counter. Either way, prepare for a two-and-a-half-hour, 15-course cavalcade of ingredients like caviar, sweetbreads, pollen, begonia and bubble gum hyssop (whatever that is). The chef’s résumé lists Charlie Trotter’s, Alinea and Schwa—plus an underground supper club thing he ran with his wife. (They’re both running things here.) So you’re in good hands.
There’s a lot going on, but if we had to tell you about just one dish, it’d be Flavors of the Sea. It’s an homage to Charlie Trotter, with salmon, trout roe, dashi and that aforementioned phytoplankton.
Such a weird word, the longer you look at it. “Aforementioned.”
Phytoplankton.
Okay, it might take a few more words...
Meet 42 Grams, a study in culinary envelope-pushing, open Thursdays through Saturdays in Uptown. (And, yes, phytoplankton will be involved.)
There’s 18 seats, an online ticketing policy, and it’s totally BYOB. Oh, and the name’s a nod to the 21 grams that a human soul weighs.
So yeah: prepare to get esoteric.
You have two options, seating-wise: the 10-person communal table or a spot at the kitchen counter. Either way, prepare for a two-and-a-half-hour, 15-course cavalcade of ingredients like caviar, sweetbreads, pollen, begonia and bubble gum hyssop (whatever that is). The chef’s résumé lists Charlie Trotter’s, Alinea and Schwa—plus an underground supper club thing he ran with his wife. (They’re both running things here.) So you’re in good hands.
There’s a lot going on, but if we had to tell you about just one dish, it’d be Flavors of the Sea. It’s an homage to Charlie Trotter, with salmon, trout roe, dashi and that aforementioned phytoplankton.
Such a weird word, the longer you look at it. “Aforementioned.”
