Stubborn Seed
Chef Jeremy Ford, season 13 winner of “Top Chef” and star of TruTv’s whacky “Fast Foodies”, is a whimsical guy, but when it comes to cuisine, he’s as serious as it gets. This understatedly chic 70-seat hot spot, named for, as Ford says, “Our stubborn approach to what we do and what we purchase,” features locally sourced ingredients in a diverse menu of meat, fish, and raw items, ordered in an 8- or 11-course tasting menu. (A la carte dining is available at the bar only.) Examples of Ford’s savory stubbornness include sesame milk bread with cultured miso butter, Koji honey, and pickled radish; beef tartare cannelloni with winter truffle, lemon dill aioli, and crispy potato; and charred venison tenderloin with sun choke textures, orange marmalade, chestnut and au poivre. See what he did there with sun choke textures? I can’t even describe it, but best I can do is say it’s potato-y and delicious. Ford has done so well with this place that he’s opening a location in Las Vegas.
Chef Jeremy Ford, season 13 winner of “Top Chef” and star of TruTv’s whacky “Fast Foodies”, is a whimsical guy, but when it comes to cuisine, he’s as serious as it gets. This understatedly chic 70-seat hot spot, named for, as Ford says, “Our stubborn approach to what we do and what we purchase,” features locally sourced ingredients in a diverse menu of meat, fish, and raw items, ordered in an 8- or 11-course tasting menu. (A la carte dining is available at the bar only.) Examples of Ford’s savory stubbornness include sesame milk bread with cultured miso butter, Koji honey, and pickled radish; beef tartare cannelloni with winter truffle, lemon dill aioli, and crispy potato; and charred venison tenderloin with sun choke textures, orange marmalade, chestnut and au poivre. See what he did there with sun choke textures? I can’t even describe it, but best I can do is say it’s potato-y and delicious. Ford has done so well with this place that he’s opening a location in Las Vegas.
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