The Foraging Quail

Chef-owner Minh Le apprenticed under Alchemy's Brad Jolly. To get an idea of Le's own thrill-seeking cooking, you need to study the glossary that supplements his menu, running from tonka bean, pork jowl and maltodextrin, to Pedro Ximenez, pomme dauphinoise and, er, granola. Expect an exciting multicultural ride with his five-, seven- and 10-course degustation menus, with vegetarians getting their very own herbivore version (which is much appreciated).