Classic (24 + free space)
A foam or "emulsion"
A tasting menu with 7+ courses
Tiny portions on a massive plate
Taking a photo before anyone can eat
Sourdough bread with cultured butter
Sommelier recommends a wine
"Locally sourced"
Truffle oil or shaved truffle
A completely unpronounceable ingredient
Edible flowers
A reservation booked 3 months in advance
"Deconstructed" dessert
★
Paying $20 for a cocktail
Amuse-bouche
The chef visits the table
A dish served under a smoke cloche
Wagyu beef
Criticizing the plating
"Farm to table"
Complaining about the dim lighting
Sharing a plate but taking the best bite
Foraging mentioned on the menu
Caviar bump
Explaining the flavor profile