Chef Joshua Skenes doesn’t like to socialize much. He is rumored to have demanded a $10,000 appearance fee … in his own restaurant. But he sure can cook. Most dishes are cooked over wood in his soaring warehouse fit out with copper pots, wood tables, Scandinavia chairs and faux-fur rugs. Expect cultured butters and cream, light and infused broths. Meals may highlight white sturgeon caviar with crisp potatoes tourné and cultured cream; or lobster warmed over coals with a savory seaweed dressing and rich lobster-brain sauce. Dry-aged duck grilled "near the fire" arrives with giblet-confit ragù, wood-roasted date and dark jus. If available, don’t miss the absolutely stunning uni on "liquid toast.” It’s a knockout creation, as is the entire procession of dishes served. And delicious it should be with dinner priced at $398 without drinks. Rob a bank and come try this amazing three-star Michelin meal.

See Andy's blog post: http://tinyurl.com/h8othh5 .