Price Scale

Just 10 diners per seating settle in at the long, semicircular table that casts chef Perfecte Rocher’s open kitchen as the stage, his progression of 12 (or 18) dishes that fuse Valencian tradition with Northwest flavors the players. Each diminutive course—a savory xuxo pastry made with aerated local stout, pristine Hamachi crudo with apple and jalapeno, coconut panna cotta blanketed in caviar and dotted with fermented lime—is wrought using nothing more than a wood fire, a ton of fermentation projects, and various modernist techniques. A five-course paella menu, available only on Sundays, is far less expensive and every bit as memorable.

Meal Times
Brunch, Dinner
Good to Know
Outdoor Dining