Ein MICHELIN Stern: eine Küche voller Finesse – einen Stopp wert!
Produkte von ausgesuchter Qualität, unverkennbare Finesse auf dem Teller, auf den Punkt gebrachter Geschmack, ein konstant hohes Niveau bei der Zubereitung.
Aptly named after the ocean's sunless depths, this vast, tenebrous space is leagues away from the mundane, offering a rarified pescatarian tasting menu that abounds with personality. Chef Peter Hemsley takes full advantage of California's coastal bounty, sourcing exceptional seafood from small sustainable purveyors and utilizing techniques like dry aging and fermentation to maximum effect. The kitchen’s creativity is displayed in dishes like thinly shaved Monterey abalone with swordfish “bacon” and citrusy dashi broth, as well as a warm bread course paired with a curry-scented hollandaise loaded with sweet Dungeness crab. Even desserts make judicious use of the fruits of the sea, as in a subtly briny oyster ice cream accented with herbaceous vermouth.