At McCrady’s Counter, stunningly plated dishes with edible flowers, exotic greens, heirloom grains and proteins, and whimsical desserts are included in the menu set nightly by Sean Brock.
Personal touch: Diners leave with a copy of the night’s menu, as well as a note and a gift from the chef.
Worth the wait: Dry-aged beef is prepared on a Japanese Konro grill, which produces no sizzle or smoke while it gently sears and cooks the meat. A savoy cabbage leaf, stuffed with farro and kimchi, is served on the side.
Front-Row Seat: The U-shaped counter provides guests with up-close views of the dinner prep and presentation.
An ingot of uni and cucumber appears to have a mousse-like texture, but is ice-cold
Each course at McCrady’s—which sits on East Bay, though diners enter through Unity Alley—brings surprises.
“Foichamacallit” plays on a Hershey’s candy bar but with foie gras