The vision of Zimmerman, Tan and Lieuw's cooking shines even more broadly now since seafood and veggies play as prominent as wagyu parts did before.
Wow moments are many. From the "Chilled" section, the obvious standout is that unreal caviar sundae. Sour-tart crème fraîche ice cream is proper with a scoop of local The Caviar Co. kaluga-hybrid Sacramento Delta caviar.
A Hawaiian yellowfin tuna cured in spruce oil, dotted with bonito ponzu sauce, unusually paired with Codigo 1530 Tequila enhances the vegetal, earthy notes in the raw fish.
This sleeper dish exemplifies the chefs' smart nuanced thinking, moving this beyond "just another crudo" to a Hawaii-meets-alpine vibe one never saw coming.
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