David Kinch’s cuisine tickles the senses, without ever rushing you along. At his restaurant, a meal lasts the length of time needed to perceive each note, each allusion. A trip to Japan through a raw egg yolk, fried fish, spices, and sticky rice, or simply the reminiscence of childhood with an irresistible vanilla-flavored ice cream. The vegetable, too, is cooked with tenderness and devotion. Astonishingly pure indulgence. Succulent little beignets, caramel madeleines to tantalize the taste buds, tepid temperatures, often. We will tell you more about this momentous occasion.

For now, here is the video:

 

 

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