two restaurants. both focused on locally-grown, sustainable food. the overall winner is mk because of it’s light-filled airy space and food that is brighter and better service. but if it were not for sepia, i wouldn’t know about this ice cube mold and i wouldn’t have had the best duck that i can remember.
- mk
- potato gnocchi, EVO poached artichokes, swan creek farms sunny side egg, parmagiano-reggiano, basil
- house made fettuccine, green asparagus, preserved lemon, chili, goat’s milk butter, mint
- maine lobster, english pea and tarragon, lemon, pea shoots
- baby arugula, shaved fennel, pine nuts, humboldt fog goat cheese, lemon vinaigrette
- swan creek farm roast chicken, asparagus (sweet! m even liked!), ramps, black beluga lentils, ramp vinaigrette
- arctic char, poached artichokes, cippolini onions, kalamata olive tapenade, citrus oil, parsley
- halibut, laughing bird shrimp, white asparagus, purple cauliflower, lemon thyme
- roast leg and seared loin of swan creek farm rabbit, parsley root galette, shallot, fava beans, carrots, rosemary
- italian style ricotta cheesecake, toasted pine nut crumble, meyer lemon pudding confit and granita, blackberry coulis
- banana souffle cake, toasted marshmallow fluff, macadamia nut crumble, dark chocolate sauce, malted banana ice cream
- sepia
- watercress soup, crispy frog’s legs, creme fraiche
- english pea and mascarpone ravioli, pea shoots, thyme butter
- arctic char, sauerkraut, rye gnocchi, pickled mustard seed
- duck breast, _____, _____, rhubarb gastrique (they changed the menu)
- halibut, artichokes, littleneck clams, ramp green cavatelli
- flat iron steak, sunchoke, maitake, coffee, bearnaise
- coconut creme brulee on almond cake with carmelized apricots, apricot sorbet
- ancho chili chocolate mousse on hazelnut cake with orange syrup
mk’s gnocchi awfully soggy; fettuccine was the best thing i had all night – mk does lemon very, very well; mk chicken very good – almost as good as jidori; my char was medium rare with crispy skin perfectly done; sepia’s watercress soup fell short in the texture department but the ravioli was very pretty and tasty; m’s char was way overcooked then way undercooked – doesn’t even compare to mk; halibut wasn’t as pretty at sepia but the ramp green cavatelli were lovely; desserts much more elegant at sepia – they both had lovely flavors and textures and as single desserts came full circle.