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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
“last years rhubarb” . -spring|summer|autumn- 2017 . Rhubarb, fermented in Sakura and green tea. We let the tea turn to alcohol but never to vinegar, then age for a year. The rhubarb breaks down over time, developing a tender and cooked texture but retains its raw flavor. From this point we spread it on acetate and dry to a soft chip. We leave it slightly short of crisp as we want it to stick in the diners teach to season their palate for the next course. The chip is finished with matcha and yogurt powder. - Photo: @erinsimkinphoto
“Memories of a tomato salad” Fermented tomato water, lightly gelled and seasoned with black pepper and olive oil, finished with a bit of mustard greens and @blisgourmet Elixir vinegar. —— Inspired by dining in San Sebastián, this dish was conceived as a savory palate cleanser to cut through the richness in the beef course that preceded it. The concept of the dish comes from following a Chuleton (Spanish steak from an old cow) with an aggressively seasoned and under ripe tomato salad. At the end of every tomato salad you are always left with the delicious juice and dressing, perfect for bread. When we fermented the tomatoes we realized that the juice took on a brioche characteristic, creating a similar flavor to that of brioche. This lead to the idea of creating a dish that replicated the best part of the salad, the juice at the end being soaked up by bread. . . Photo: @erinsimkinphoto
“96 hour koji plumb, yuba, basil” . Fresh plums were fermented with koji for roughly 4 days to help break down their structure and add a bit of effervescence. The plums were paired with flavors of soy - presented as fried soy nuts and house made yuba, as well as basil - presented in the form of fresh leaves, flowers, and oil. . . Photo: @erinsimkinphoto
“bitter chocolate, red wine, sakura” . This was part of a mid menu sweet section of our spring|summer|autumn menu. Following the “squab and begonias” course, this bite was intended to reflect the same flavor profile from a sweeter perspective. - Dark chocolate candy bar, filled with a pâte de fruit of red wine and sour cherry, finished with salted Sakura. . . Photo: @erinsimkinphoto
“A carrot pulled at the first snowfall” . The mignardises from our opening menu - spring|summer|autumn. A late harvest carrot slow roasted in sugar until it crystallizes on the outside. Intended to signify the end of autumn. This concept comes from the idea that the sweetest carrot is the one harvested at the first frost. . . Photo: @erinsimkinphoto
The focus of chef @mrmatthewkim. Thank you @rickysjones for perfectly capturing the moment. #Repost @rickysjones (@get_repost) ・・・ Blown away. Last night @dialogue.sm
Happy new year! Looking forward to 2018!
We are speechless. Two reviews, one day. Unbelievably honored. We are so proud of 2017! . . . @bill_addison & @eater, thank you for your kind and flattering words. . @the_thejgold & @latimes, your review is magnificent. . . . Gentleman, we look forward to welcoming you back in the future!