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A nine-course "Spring Kaiseki" cooked by David Vardy and Paul Bertolli in 1990 included duck egg and morel custard in clear broth, and a "Catalan Garlic Dinner" that same year kicked off with grilled onions, leeks and scallions with romesco sauce.
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On the menu were sweetbreads by the cup and a crumbly house-made Basco Burger, but I had come for the full Basque dinner: garlic-topped lamb shoulder steak, thinly sliced and pleasantly greasy, accompanied by an unlabeled bottle of sweet-tart house wine.
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CEO of Professional Science Editing for Scientists @ prosciediting.com