11/02/2026
OMBLIGO DE LUNA.
A story told through corn, memory, and collaboration.
As we enter the Second Act of our culinary journey, Chef Esau Garcia gives the spotlight to Ombligo de Luna, taking centre stage as the fifth course of our tasting experience.
An heirloom corn tamal, pork, white beans, and kombu. A meeting of ingredients, traditions, and stories that come together in one expression of collaboration.
Some stories are best experienced at the table.
Join us November 13 & 14 only, for two exclusive evenings where this creation becomes part of our Second Act.
Reservations are filling quickly, and this collaboration is only for two nights.
Reserve your table through OpenTable.
Two nights. One story. A seat at the table.
