Sad day for breakfast. As of next week, it’ll no longer be the most important meal
of the day.
That honor will go to dinner.
Thanks primarily to your new neurologist.
Introducing Romera, an unorthodox/holistic dining experience that consists of an avant-garde, 12-course tasting prepared by a practicing physician, acceptingappointments reservations now.
Imagine a highly refined, incredibly complex, date-appropriate version of Flintstones chewable vitamins. Then add a bunch of edible flowers, medicinal water and a multicourse menu that reads like a prescription, cures like penicillin and tastes like the work of a Michelin-starred maestro.
So when you’re ready to schedule a checkup, head over to the Dream Downtown, where deep in the cellar you’ll find a windowless, transparent, butterfly-embossed doctor’s office masquerading as a restaurant. Each evening, multicourse meals are prepared by a 57-year-old Argentine doctor using a Mad Libs mashup of fresh ingredients. Some sourced from the farmers’ market (black truffle, daikon radish, ground coffee). Some invented in a lab.
Sitting beneath a large translucent disc and bright white spotlight, you’ll examine each of the dozen dishes that come across your (operating) table. There’ll be molecular marvels like pansy-decorated shellfish, gold-leaf-topped chocolate truffles and mosaic-tiled vegetable soup that’s hydrated tableside.
We assume with 20cc of consommé.
That honor will go to dinner.
Thanks primarily to your new neurologist.
Introducing Romera, an unorthodox/holistic dining experience that consists of an avant-garde, 12-course tasting prepared by a practicing physician, accepting
Imagine a highly refined, incredibly complex, date-appropriate version of Flintstones chewable vitamins. Then add a bunch of edible flowers, medicinal water and a multicourse menu that reads like a prescription, cures like penicillin and tastes like the work of a Michelin-starred maestro.
So when you’re ready to schedule a checkup, head over to the Dream Downtown, where deep in the cellar you’ll find a windowless, transparent, butterfly-embossed doctor’s office masquerading as a restaurant. Each evening, multicourse meals are prepared by a 57-year-old Argentine doctor using a Mad Libs mashup of fresh ingredients. Some sourced from the farmers’ market (black truffle, daikon radish, ground coffee). Some invented in a lab.
Sitting beneath a large translucent disc and bright white spotlight, you’ll examine each of the dozen dishes that come across your (operating) table. There’ll be molecular marvels like pansy-decorated shellfish, gold-leaf-topped chocolate truffles and mosaic-tiled vegetable soup that’s hydrated tableside.
We assume with 20cc of consommé.
