galleRy

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“spring|summer|autumn” . Our current menu, running through mid September. Counter seats and tables available on @resy or our website.
Chef @dcberan adding a few final touches - perfectly captured by @whatcouldbebutter. . . . A few tables are still available for this weekend! Please visit our website or @resy to book your table.
Arugula flower, the final component to our sphere of strawberry, black pepper, and olive oil. This is the only course from our last menu to carry to the current, changed just a bit to lean it a bit toward summer for the new menu. . Tickets available for our spring|summer|autumn menu through our website. . Thanks for the amazing photo @garyadcock!!
“Leaving spring” Spring starts with ice, and gives way to flowers before entering the summer section of the menu. In this iteration of “spring|summer|autumn,” we start with cold and herbs before moving towards a warmer and more florals aspect. Ultimately, we use fruit to move the guest into the summer section of the menu. . Our third course “frosted geranium leaf” features lime geranium dusted in a sugar that is seasoned with geranium petals and ginger, giving the leaf an almost rose-colored shine. . Tickets available now through our website or through @resy.
spring|summer|autumn Our new menu is open. Spanning the same seasons as our opening menu, we chose to focus on a couple of familiar flavors fit into entirely new concepts. This is a menu that truly highlights new relationships with farmers and produce, a chance to show four menus of evolution. . . Photo: “spot prawns, long beans, chocolate mint” - part one of a two part prawn course. . . Tickets available now through @resy and our website.
Finding perfection in the imperfections of these tiny sungold tomatoes. . spring|summer|autumn starts today. . Tickets available through @resy and on our website.
It’s our final week of “winter|spring|summer” and your last chance to see 18 of the current 19 course menu. (In keeping form, one course from the current menu will carry to the next). Tickets available on our website. . . Photo: @ds0ng placing leaves on our summer tart of wild sorrel and wild fennel. Photo credit: @gq
“Savory vs sweet” . Our last menu opened with summer, the same season that concludes our current. We decided to end the current menu with an aesthetically identical course to the start of the previous, bringing the seasons full circle - using one as a savory example, and one as a sweet. . The first picture is of the final dessert in the summer section of our current winter|spring|summer menu. Bubbles of raspberry and rose, covering toasted brioche purée and roasted peanut. Reminiscent of a PBJ it was intended to look forward to the upcoming season. . The second picture is the first course of our previous summer|autumn|winter menu. Strawberry bubbles, covering pork belly, hazelnut crepe friache, and golden osetra caviar. A savory bite intended to look back at summer fruit. . . . Only two more weeks to experience our spring menu! Tickets available at our website or through @Resy. . . . Photo: first is from @gq, the second is from @cecilia_tolone
Such an honor for the entire team @dialogue.sm!!!!! Thank you for including us @gq and congratulations to all of the other amazing restaurants on the list. —— #Repost @dcberan ・・・ A huge thank you to @gq for including @dialogue.sm as one of their 13 best new restaurants of 2018!!!! - Pictured: 1. A dessert of raspberry and rose with toasted brioche and peanuts (current menu) 2. Fermented persimmon with maple 3. @ds0ng assembling sorrel tarts (current menu)
“Growing with the season” The spring section of this current menu was intended to grow with the season. Each dish planned with herbs that (over the course of the 12 weeks) would begin to flower- taking the spring section from herb to flower driven. . With the pictured dish, the course originally started with farm raised nasturtium leaves. As the season has progressed, the course has moved to wild nasturtium, and slowly added petite leaves, buds, and occasional flowers. This is the first time we have planned a menu around it growing parallel to nature, reflecting the seasonal changes on a day to day basis. . With only 4 weeks left, we are excited to see how this continues to evolve and grow. . Photo: Roasted lamb loin with wild nasturtium and fermented strawberry sauce béarnaise. This is the first part of the final savory course on our current winter|spring|summer menu.
“A transition” On our current menu, the seasonal transition is gradual, moving guests through winter, spring, and summer over a succession of courses. Two of these summer shifting courses share strawberry as an ingredient- the first savory, the second as a transition into sweet. - The course pictured is a sphere of strawberry juice, seasoned with black pepper. The juice is encased in a shell of olive oil and garnished with freeze dried strawberry and an arugula flower. Sharing both savory and sweet notes this carries the diner out of the lamb with fermented strawberry course and toward our olive oil dessert. . . Thanks for the great pic @mariataop @theartofplating
“crab with parsnip and coconut”. . Our current menu is driven by the aesthetics of seasons. This is a much more natural and organic looking menu than the previous two. As we built the progression through this menu our goal was for each course to move the guests through the seasons, creating a slow transition. This is a dish from the winter section of our current winter|spring|summer menu. Being the third course on the menu we sought after an aesthetic that was a visual representation of winter as well as one that provided the tactile sensation of cold. The course is served on a frozen plate. The goal in presentation was for the parsnip to resemble a snow drift, lightly dusted with coconut snow. . Dish: -marinated crab - finger limes, sesame seeds, shallots, chili, lime/soy/sesame vinaigrette -coconut puree -whipped parsnip cream Photo credit: @kvarnefalt
Reservations for the second half of March and early April are now available. . . Photo: sorrel and fennel tart for our current winter|spring|summer menu. . Photo credit: @thefoodofelan
winter|spring|summer . . Our new menu is thought of less as three seasons and more as a time lapse. We approach the seasonal transition as a slow progression. Starting with snow, each course moves a little further from winter and a little closer to summer. . . Tickets now available for our spring menu. . Photo: an early spring course- Golden osetra caviar, mint scented cucumber, smoked sturgeon with horseradish and creme fraiche. . -credit: @thefoodofelan
Our cherry blossoms in full bloom as we introduce our spring menu. . Tickets for our new menu available at our website. Link in bio. We look forward to welcoming you in! . Photo: @garyadcock
“baby choi sum, strawberry nam prik pao”. . -spring|summer|autumn- 2017 . A dish that closely followed the beef in philosophy. This course was created with two concepts in mind. -The first was to showcase the beauty of a single piece of produce -The second was to make a bite that was seemingly natural and unaltered explode with flavor. - For the course: The Choi Sum was compressed in a juice made from the leaves. The pedals of the plant were then filled with nam prik pao that had been blended with burnt strawberry. The plate was finished with chili flake, strawberry powder, lime zest, and palm sugar. . . Photo: @erinsimkinphoto
“Everything is burnt” . -summer|autumn|winter, 2017- . Hangar steak, marinated for three days in a blend of miso, mustard, and herbs. The marinade was burnt into the outside of the beef giving it a heavy black crust. This was presented with a terrine if burnt onion and ponzu made from 1yr barrel aged burnt onion syrup and fresh yuzu juice. . “Everything is burnt” was the second course created for the Dialogue opening menu and one that defined our philosophy and approach for the season. Our goal for this was to create a course that focused on two flavors/ingredients. The simplicity of this course allowed for ingredients such as the burnt onion syrup to be showcased. Often ingredients with delicate nuances can be lost in the chaos of more elaborate dishes. . . Photo: @erinsimkinphoto
“Squab with begonias and plum”. . -spring|summer|autumn- 2017 . The dish focused on the red wine characteristics that pair with squab. Flavors of dark red fruit, tannin, and pepper were the starting point with an effort to make the flavor profile of the dish match the flavor profile of the wine. The menu version of this course showed Squab breast pan roasted to medium, squab leg and plum rilette, and a sauce made from squab bones and foie gras. The dish was garnished with Thai long peppercorn creme fraiche, begonias in the form of flowers, leaves, and a lightly fermented begonia syrup. The salad was dressed in vinaigrette made from plum vinegar and Thai long peppercorn. . . Photo: @erinsimkinphoto