Barley Swine

Nearly 4 years ago I had my first Barley Swine experience. Overall, it was positive. My second was a few weeks ago at their new location. It did not go all that well. If I didn’t already know they have the same owner, I would say Barley Swine is a cheap knock off of Odd Duck. I adore Odd Duck, deeply. When I’m there I feel home, and everyone there is a big reason why. At Barley Swine, I felt like a one night visitor at an overpriced motel never to return, and everyone there was a big reason why.
The impeccable service I recall from the 1^st visit was nowhere to be found. Gone was the feeling that the staff truly cared and wanted you to enjoy your dining experience. Our server was kind of nice, but it felt fake. Many of the staff did not look happy to be there. The food runners seemed like they were just reciting lines when explaining dishes rather than having any real interest or excitement. It took 30 minutes between our last two dishes and no one said a thing or checked in on us even once. It’s possible it was an off night, but I’ve never experienced such lackadaisical and oblivious service at Odd Duck.
As for the food, it was strongly suggested to me by a Barley expert that I go the tasting menu route over their a la carte option. I failed to heed his advice. Perhaps the service and food would have been better, but I would think the service should be on the same level regardless. This is what we had:
Wagyu Rib Steak — First, this is not a steak, it was a portion of a steak. To say it’s a steak is misleading. The meat itself was good albeit with some bites being over salted. We did not like the baked beans that accompanied it.
Smoked duck — This was pretty good and had a comforting flavor to it.
Pig skin noodles — I’m a fan of chicharrones, ordering this was a no brainer and I liked the concept. Unfortunately, it had very little depth. It was pretty much just hot sauce with pork skin and I’ve had much more flavorful pork skin and hot sauce elsewhere. It also came with shrimp dumplings that tasted on the same level as ones you can buy from the frozen aisle of your grocery store.
Shiitake pasta — This dish was really good and was our favorite despite the tiny portion. The charred vegetables added a nice smoky flavor that balanced well with the acidity of the sauce that was housed within the delicate pillow-​y pasta.
Carrots, peanut, ranch, herbs, avocado — This was Odd Duck-​esque, but not quite there. Over salted and quite petite.
The presentation of the dishes was excellent yet I have little to no interest in eating pretty looking food if it isn’t actually tasty. We ended up going somewhere else for dessert.
As for the atmosphere/​design, it’s similar to Odd Duck, but not as self-​assured. It’s not bad, it’s just that the original Barley had its own identity; its own charm, its own character, and it was cozier. I also liked the surrounding South Lamar feel better. Things keep popping up on Burnet, but this stretch of it feels like a wasteland currently and I’m also not a fan of any of their strip mall neighbors: Bufalina Due or Lick.
I got Odd Duck from the moment I walked in the door. Me and Barley just aren’t there and may never be. I’m ok with that.
P. S. If you’re going to make a reservation, be aware that if you need to cancel and you don’t cancel 24 hours prior to your reservation you will be charged $ 25 (for a la carte) to a maximum of $ 85/​person (for tasting menu). Perhaps this is a new trend some restaurants are doing (Odd Duck doesn’t do it), but I haven’t come across it elsewhere outside of Nick Kokonas’s Tock ticketing system.

After I posted my review, the manager did contact me to apologize for the bad service which I thought was incredibly professional of him and I know he didn’t have to do that. Like I said in my previous review, the food at Barley Swine was FANTASTIC but unfortunately when customer service doesn’t live up to that expectation it can really sour a meal. All things considered, I would be happy to go back and give this place another try at some point in the future, maybe when they are less crowded.

Great food and excellent service. Barley Swine is a top-​5 Farm-​to-​table restaurant in Austin TX, where they separate from the competition is with their service. The wait staff works like a team (as they should) and are never but a few steps away from you should you have a question or need to order another plate/​drink.
The food portions are small, but the chef is great at coursing your order if you go al a carte. For a great experience I recommend sitting at the Chef’s table where you can get a great view of what is happening in the kitchen.
Highly recommend this place for fellow fat-​kids and foodies.

Goodness, what a place. Coming in, I didn’t expect such a top-​notch experience at Barley Swine. We got to sit right in front of the kitchen, front-​row seats to the constant hustle and bustle of line cooks and sous chefs working the floor.
In order of what was served…
Grilled Strawberries
Definitely an interesting texture take on strawberries with snap pea and chevre. I was a fan.
Pig Skin Noodles
These were quite good, with an added kick from the hot sauce blended with shrimp and scallops. I could’ve eaten a giant bowl of these.
Grilled Carrot
A nicely prepared dish — not one of the standouts, but definitely tasty.
Poached Red Snapper
You cannot go wrong with koji butter, no matter what you do. Pair this decadent koji butter with a perfect piece of poached red snapper and you have an extraordinarily savory, delicious dish.
Parley Croissant
Quite, quite good. The bone marrow has more of a foie gras-​like texture but still butter, rich and so, so good. The Parsley Croissant was flaky and delectable.
Blackened Octopus
Another great dish. The pork fried rice was amazing. The octopus was well flavored and nicely tender.
Fried Chicken
Like candy, with its skin coated with smoked fish caramel. The pickles were a nice touch.
Duck
This was the one dish that I expected just a bit more from. Definitely a great piece of duck, but could have been a bit softer. Beet and strawberry were great additions though.
Grapefruit Sorbet
Extremely refreshing, with the combination of jasmine and beet. Mmmm.
Peanut Monte Blanc
Seeing this on the menu, I was a little worried that this would be really sweet — with ingredients like honey, dark chocolate and ginger — but it was absolutely perfect. A little nutty, a little crunchy. So good.
It’s a dinner that will take up most of your evening — it lasted roughly 2.5 hours — but it was really quite nice. The service was great and the food… so worth it.

This was an awesome experience. Food was great and atmosphere is fantastic. Will be coming back for sure.

Kudos to Chef Bryce Gilmore on a delectable meal and Austin-​chic atmosphere for a fun girls night!!! We shared 7 small plates (well, only 6 but we ordered seconds on the Deviled Crab + Zucchini!), and 5 desserts (between 3 ladies). Every morsel of every plate was eaten. Valet was easy, bathrooms were spotless, and staff was especially knowledgeable and friendly! We ordered 4 «beers for the kitchen» ($ 1 each) and loved this option to support the staff. Bravo!!! I live in Los Angeles but will be back on my next trip to Austin!!!

I have mixed feelings about this place which are mostly positive. If you make less than six figures annually or someone else is not paying for your meal, you may kick yourself for coming here and ordering enough of their small plates to leave feeling satiated.
I made the mistake of inviting a friend who was extremely insulted by the small size of the portions. I truly felt awful for putting her though this when she is on a budget and offered to pick up the tab. I should have explained this to her before we went and steered us somewhere else. That being said, they have a lovely happy hour (still an indulgence but not quite the huge dent to the pocketbook that a weekend dinner would be) and I almost hate to share that little secret!
In short, this is for wealthy patrons who understand and appreciate food as art. It is lovely, beautiful, savory, indulgent eating for those who can afford to indulge. The service is excellent.

What can I say that hasn’t already been said? Absolutely outstanding food, impeccable service, five star dining (of the casual, unpretentious nature) all the way. Also, prices were VERY reasonable in relation to quality; unbelievably so, in my opinion, but perhaps I’m just used to overpriced southern California cuisine.
Server and kitchen were probably the most accommodating of my fiancé’s celiac needs out of any restaurant we’ve ever been to (outside dedicated gluten free facilities), and making a note on the reservation actually worked, for the first time ever.
I haven’t left a five star review in a long time, if that helps convince you… just go, you won’t regret it.

You definitely know you’re in Austin when dining here especially with the whole «keep it weird» thing. Great ambiance — very rustic with a hipster meets urban loft feel. Open kitchen to view all of the chefs at work.
When in Rome… I went for the chef’s selection with 12 mini courses. It was highly unusual, however best decision. Everything is basically served tapas-​style. This selection is not recommended for the faint at heart, however they are open to your dislikes/​allergies prior to delivery. Some of my favorites included poached red snapper, grilled carrots, duck, grilled strawberries and the bone marrow spread.
Also…the bartender has mad skills. Don’t know his name but he’s the only one that doesn’t have his hair in a ponytail or a beard. My margarita was the bomb!

This place is great! I came here with a few coworkers at 530pm on a Wednesday and was seated rather quickly. Their signature cocktails are something to talk about. I had the Joannie Dobbs and it was delicious. We ordered several plates (small and large) to share. Keep in mind even the large plates are pretty small portions, so order a lot. Everything is ridiculously flavorful.

Bswine Bling by Al-​eezy
You used to call me on my. You used to, you used to.
You used to call me on my cell phone,
Late night when you need my love.
Ever since I left the city, you got a reputation for yourself now.
Everybody knows and I feel left out.
Girl you got me down, you got me stressed out.
‘Cause ever since I left the city, you started poachin’ fish and servin’ duck.
Your glasses of champagne got me awestruck.
You and me, we’re meant to get along
I could eat this all day long
Your food makes me feel so strong
Ever since I left the city, you… you got exactly what you asked for
Makin’ noodles out of pig skin
Add some hot sauce and it’s a total win
These days, all I do is
Wonder if you grillin’ up that bacon for someone else,
Wonder if you’re rollin’ up shiitake pasta for someone else,
Doing things I taught you, servin’ 11 courses for someone else,
You don’t need no one else, you don’t need nobody else, no
And I know when that hotline bling ‚
That can only mean one thing,
I know when I Barley Swine,
It’s gonna be divine.

How to be treated special on your birthday: Go to Barley. Practically every person working came over to wish me happy birthday and that means a lot to me.
Old location vs. new location differences? Well other than the building and the new street, you can still expect to receive the best service and the best food in town. It has always been such a treat dining here, seriously the service could not be better. It is still true that each person who works here genuinely appears to enjoy working here and it shows. The new building is beautiful inside and out and they’ve got a bit more space to work with now.
And yes if you’re wondering, Barley is meat-​free friendly! Just let them know a few days in advance when you make your reservation and they will happily accommodate and accept the challenge! We feasted for almost 3 hours on delicious meatless food from the Chef’s Tasting Menu. The alcohol pairing was a nice addition to the experience and it really was a lot of alcohol to be honest. Make sure you have a DD and also expect to get tipsy enough to pass out fully clothed once you stumble into bed. Birthday=successful. I could go on and on about how great the food is, but you already know that to be factual. I’m so glad to have such a great innovative restaurant break up with the south and emerge victorious on the north side.
5++ stars

Barley Swine positively surprised me, which is hard to do when you go to a restaurant expecting to be completely blown away. Something I love about Barley– the feeling is intimate but relaxed. Though it’s a very nice restaurant you are being served by people who are dressed casually with tattoos or whatever else makes them unique, and they know the dishes by heart. It’s just more chill and comfortable than any other restaurant I’ve been to.
I made reservations in advance for the chef’s tasting menu for two. We only ate fish and they said that wouldn’t be a problem… so good! There were 11 dishes, and they were all tasty, but some stood out big time.
Shrimp dumplings with hot sauce– especially interesting because you’re expecting dumplings with shrimp in them. Wrong! You get dumplings that have been made out of shrimp. Creative, different, unique, and all those other worlds, plus delicious.
The shiitake pasta with scrambled egg and grilled broccoli was also special. The pasta was filled with a very strong and deliciously cooked shiitake mushroom concoction. Wonderful flavor and texture.
And my absolute favorite– the poached red snapper. That fish melted in my mouth and was swimming in the most delicate delicious sauce. The portion is small but the flavors are so special that you want to take small bites to enjoy every single little bit. And a larger portion would be too rich! It was perfect.
The blackened octopus was also particularly amazing. I had never had octopus that reminded me of chicken, but in a very good way. It was so smoky but tender and meaty all at the same time. That one was also a big winner.
Not only is it very difficult to prefect such small, amazing dishes, but having top notch service is also very difficult. Just think, we had at least 11 dishes and every dish we were given fresh silverware and often more water. It was perfectly timed and executed. We don’t usually treat ourselves to 11 course dinners but we decided that this would definitely be a place we’d come more often. Chef’s Tasting Menu– greatest idea ever.

As far as contemporary American cuisine goes, I can barely remember what I eat most days. But there are some exceptions:
1. A Nashville restaurant called Catbird Seat which caught me by surprise.
2. The first chef’s tasting menu I had at this new Barley Swine on Burnet.
3. Pretty much the last ten times I’ve eaten at the old Barley on Lamar.
I get why people dip their culinary toe gingerly in Happy Hour fare, with maybe a few bites from a couple of shared plates. But my thinking is if you’re there already, why not go for broke? It’s only food. You never know when a five star experience will come and bite you on the taste bud.
And Barley makes it easy. Here’s your list:
1. Go online and make a reso for two.
2. Do the chef’s tasting option.
3. Ask for Table 18. It’s that corner banquette that lets you see everything. If you want intimacy, do the counter and turn slightly toward each other, just like the old Barley.
4. If you’re a drinker, do the $ 55 mixed alcohol pairing. Prepare to be surprised. I don’t drink, so I did six cups of French Press as I was watching her be surprised.
5. And when the last savory bowl is taken away — right before the two desserts and tiny chocolate box — ask your server if there’s one thing you haven’t tried that will completely blow you away. And then do it. In our case, it was the Slayer pork platter, the small portion, which was pretty much two-​pounds of crispy pork belly with coleslaw & kumquats. Yeah, it blew us away.
I thought I would miss the small bistro ambiance of the old Barley, but that wasn’t the case at all. The new Barley is simply bigger and better, not brighter and shinier. I recognized Vincent from the old staff, I met John the new manager («I’m not as attractive as Billy.» «True, but I won’t hold that against you.»), and our guy Cruz was simply perfect. I think he came over from LaV.
I’m sure the menu is seasonal, anything Mr Gilmore does involving an egg or duck will be amazing, and I still haven’t figured out what the Asian component of the chicken was. Maybe I’m being fooled. I’m curious to see what they’ll do with an all vegetarian request. My first visit here was during a Happy Hour gathering, and a couple of dishes with an iced tea cost me $ 28. This second visit with two chef tastings, the pork platter, and one alcohol pairing cost ten times that amount. But it came with a thousand times the awe factor. I know we all go to restaurants for different reasons, but there are moments when I’m pretty content with that good-​as-​it-​gets thing. Barley Swine delivers.

My boyfriend and I went here for Valentine’s this year because he had been to the previous location (S. Lamar) before and loved it! We decided to do the tasting course with wine pairings. He had the tasting menu at the previous location and it was 14 courses with almost every course paired with a wine. On Valentine’s Day it was a 9 course meal with maybe 5 (extra small) wine tastings. I get that on a busier night like that they want to get through courses quicker, however these courses weren’t comparably any larger than the menu he had prior.
The food was all pretty good, but the real kicker was the wine pairing. $ 55 extra dollars per person for maybe 5 tiny tastings of wine. DEFINITELY NOT WORTH IT!
After spending $ 370, you would think we wouldn’t be leaving hungry and completely sober. I would advise you to order off the regular menu for both food and drink.

The original Barley Swine is one of those places that’s legendary. Anytime someone mentions it started with «remember that time we went to Barley Swine and.» the story always involving excess indulgence, standout staff, and several delightful hours. I don’t know what this new location holds, but it’s much larger and, currently anyway, the parking is a sticky hot mess. 10ish spots for Barley, Bufalina, AND Lick? AHAHHAHAHAHHAHA!!! (Barley does have free valet for the time being.)
We dropped in with a crew to sample Alicia’s delicious drink concoctions; get the new old fashioned and tell me you’re not tickled by her spirits. The food was nice. My favorite dish involved beets, mushroom (possibly?) and a lovely cream sauce with the perfect textures added in for crunch. It was savory and sweet in the most perfect way. I did not share this with anyone. The fried chicken was good. I don’t like using that word, «good,» with relation to BS but it was just good: the pickle slices I’m sure were made in-​house and all that, but the sauce it was coated in was one-​note. Some citrus would have balanced it out nicely, maybe with a few sprigs of something leafy.
By now you know me and desserts. It’s a problem. The beetus is in my future at this rate. Naturally I had to see what the sweet spot was here, and I’m glad I wasn’t scared off by the cider vinegar pie — what? Yes, despite the unusual nature of this item, you must order it. For under 4 buck during HH, I really did myself a disservice by not ordering 5 and making a run for my car to eat them alone. I also sampled the rice that accompanied the octopus dish. Wait while I salivate.
All done! If you don’t want to valet your car, which they do have for free I heard, you can park around the block on the street, then walk across the back to the front entrance.
Fabulous staff, delightful happy hour, and a reason to return to this part of town for a dinner date. Give me all your cedar vinegar pies — words I never thought I’d say.

«So I had the sous vide octopus tentacle and the pig’s feet fried rice» is something I NEVER thought I would ever say. In fact, after reading Joe C’s review, I commented that his beautifully written descriptions of dishes did nothing to entice me to eat here. BUT, when the bar is using the fabulous Alicia K’s clarified, pure, natural, scienced-​the-​eff-​up mixers in their drinks, I had to come check out the new Barley.
My first (and only) visit to the other location is legendary. Not so lovingly referred to as The Bataan Death March, suffice to say BS left a bad taste in my mouth. This visit, however, started off much better. I was there when they opened on a weeknight, got princess parking in front (even the valet guy was envious of my spot), and I was the ONLY person there for about 30 – 40 minutes which meant I got very friendly and personal service from Dustin the bartender.
Regardless of what you think of the food here, the bar program is LEGIT. Again, I wanted to check out something with Alicia’s mixers so I started with the Sieur de La Salle cocktail. This is a sure example of my love for Alicia because I would NEVER drink a cocktail of BEETS otherwise. It was really tasty, with only a slight dirt aftertaste, and I was thankful I had on black scrubs as I shakily lifted that overfilled, bright purple drink to my lips. BUT, the best thing about the bar is their ability to improvise. When asked to «just make me somethin», Dustin came up with this amazing, gorgeous cocktail, now dubbed the Green Goddess, that incorporated gin, chartreuse and Alicia’s clarified lime juice. Dustin, with his tattoos, blue eyes, man bun and skillz in the bar, has become my new imaginary boyfriend.
I am trying to eat a little better since the new year but holidays and birthdays and spontaneous happy hours sure make that difficult. I had a Snap Kitchen at home to eat that nite but still wanted to try one BS dish. A few drinks and the excitement of a new place will make you adventurous and so I said «Fuck Snap Kitchen!». I don’t know when I’ll be back here again so I ordered the craziest (to me) thing on the menu. That octopus tentacle, while substantial, was tender enough to cut with a fork, but the pig’s feet fried rice was the porky, smoky star of the dish. The other item that intrigued me was «Bacon curd with pintos and mustard greens». Sounded like soul food in a bowl and while really tasty, not exactly the soul food I was thinking, unless it was the soul of a highborn honkie.
Once again, I’ll reiterate what a lot of folks say, this is very creative cooking. Come in with an adventurous spirit, have a few spirits, and pig knuckle down on something you wouldn’t otherwise eat. Chances are it’ll taste good, and there really won’t be much of it on your plate to eat anyway if you don’t really like it. For sure I’ll be back to check out HH and to see my new boyfriend.

Welcome to the neighborhood! Yes, it’s true. Barley Swine has relocated to North Austin (if Allandale just north of Koenig/​2222 meets that criteria; it’s still miles from Research Blvd, what I consider the true southern boundary to today’s «North Austin»). The new contemporary yet rustic space is twice as large as the old and fans of the original will find that the dining experience, from service to presentation to flavor and texture, is just as delightful as before. Barley Swine remains among the best restaurants Austin has to offer and still is my top recommendation for any adventurous eater, i.e. those who are willing to try anything and will appreciate a surprise along with something familiar in each bite.
We stopped in on a whim after learning the doors had opened for dinner on MLK Day. This will likely be the first and last time anyone can just stroll up with no reservation and experience a totally relaxed meal here with a quarter full dining room and the undivided attention of everyone working the place. Our original plan was to just sit at the bar, have a drink and maybe one or two shared plates, and then head over to our regular Monday night running group. Well, that plan was quickly dashed — we were enjoying ourselves far too much to hurry away.
We did eat our 4 courses at the corner of the spacious bar, which still provides a clear view into the large open kitchen, one that is massive compared to the old South Lamar space. There are purse hooks for Amy D and electrical outlets if you need to charge your device — how nice! From this vantage point, we were able to chat with the bar staff and hosts, as well as to meet a new server with the delivery of each of our plates.
I’ll come back to describe our drinks and dishes in detail a bit later (Nevermind, just read Joe C.‘s review. and view my photos. Thanks, Joe!), but if you’ve dined with Barley Swine before, you know that each item was presented with a full description of its preparation and instructions on how to get the most pleasure from the dish. See what people had to say about the original restaurant over here:
.
The dreamy bartender on this night suggested the perfect novel beer for me, Hitachino Nest, a Japanese red rice ale with an adorable little owl staring back from the label. I am now ruined for all other beers and will have to return to Barley Swine regularly for my next fix of this heavenly stuff:
. Luckily for me, the weekday Swine Time happy hour menu
will launch later this month when the charming front patio is fully opened.
Beware, parking may be a challenge, what with Lick and Bufalina in the same small strip there. Valet is available, and it appears that there could be additional space in the adjacent lot just south of there.

Barley Swine was definitely a treat! I have heard such great things about the place and finally we decided to come on a spontaneous night — we made reservations only a couple hours before arriving.
The overall experience at Barley Swine was great. The food, absolutely fantastic! Each dish is prepared and made with so much creativity and care. The ingredients were definitely unique and infused flavours of different cuisines.
Favourites of the night: Mackerel with apple & kale, Poached Snapper with a koji butter sauce (this was my favourite!) along with the bread & pickles, Wagyu Beef & avocado (tender juicy beef bursting with flavour), Roasted Duck Breast with radish cake & shiitake mushrooms, and the dark chocolate candy bar. These dishes here were well thought out & absolutely superb. VERY very delicious making me want more!
The whole night was really fun tasting all the different dishes. Though, I did find that a few dishes incorporated peanuts where it didn’t add much to the taste. And service was lacking a bit, so minus one star. I would have preferred our server to explain the dishes of how they were prepared instead of just stating the ingredients. So maybe it was an off day?
BS is definitely a place to explore your taste buds! Go ahead and take them on an adventure.

I was expecting one of the best meals of my life from James Beard-​nominee Bryce Gilmore’s flagship restaurant. Barley Swine did not disappoint.
The kitchen offers one option: a prix fixe seasonal tasting menu of locally-​sourced dishes. On this occasion, it was 13 courses for $ 85 with an optional drink pairing for an additional $ 45. I decided against the pairing (includes champagne, beer, and wine), but my companions said it was solid. There is an extensive a la carte drink menu as well.
The courses were incredible from start to finish. The plating was gorgeous and the flavor combinations were innovative and bold. The plates were small, a few bites each, but we were all pretty full by the end of the long meal. My top 3 favorite dishes:
1. Roast duck breast with turnip cake, cabbage, and rosemary oil. The cut was succulent but not chewy, with a firm, fatty crust and soft pink center. The savory turnip cake was phenomenal. This is one of those dishes you wish you could rewind and eat twice.
2. Cold butternut squash soup with pecan curd and bacon. The textures in this dish – crispy ribbons of fried squash, firm chunks of bacon, and creamy softness of miso – keep your palate guessing. The soup is sweet and nutty, accented by the occasional morsel of savory bacon.
3. Wagyu beef with sliced green papaya and avocado. A fantastic hot dish with thick slices of tender steak topped with sliced serrano and crushed peanuts on a bed of avocado. This truly showcased the chef’s talent for concocting complex flavor and texture profiles.
There weren’t any major flops. The blackened octopus terrine was the consensus weakest dish due to its mildness, although I didn’t think it was possible for tiny cubes of watermelon to taste so amazing. The shrimpwurst with braised pig skin also didn’t wow me as much as the others. In general, I thought the meat and vegetarian courses far outdid the seafood.
The final four courses were all highly creative desserts: a butterkin cake with lemongrass jello, a salted strawberry fig newton, a bon bon with molten peach-​yogurt filling, and a frozen candy bar. The latter was the best of the bunch, with a thin caramel-​chocolate exterior encrusting rich coffee ice cream. You’ll find a surprise or three if you look under your «plate.» I did find the desserts a little over-​saccharine, but you can probably chalk that up to my nonexistent sweet tooth.
Beyond the food, the atmosphere certainly enhanced the experience. The décor masterfully evokes a rustic barn-​like feel, with faded wood panels throughout and rows of Mason jars containing preserved vegetables and fruits. In keeping with its farm-​inspired theme, the attire is casual – jeans will do. The service was top-​notch, with pacing that was efficient without being rushed. Three of the seven individuals in our party had dietary restrictions (vegetarian, no pork, no beef) and the kitchen/​waitstaff were able to seamlessly integrate their alternate courses without interrupting the flow of the meal.
All in all, I would count Barley Swine as one of the top 10 dining experiences I’ve ever had. Absolutely worth the lofty price.