“This isn’t even the snow part, which begins as a light dusting of purple sweet-potato on some soba noodles in the third course and moves into the only properly abstract dish on the slate. That would be a wine-dark puff of pigment on a bit of goose, quince gelee, and some kohlrabi demi-glace, like something from the Saatchi Collection — except it has an almost Saison-esque intensity, as if it were distilled into itself three times.”

“Without the pressure of appealing to diners throughout the week, chefs Andrew Greene and Duncan Kwitkor are able to combine their fine art and culinary backgrounds to produce true works of epicurean art. That manifests as vibrantly colored dishes—served as a dining exhibition—currently inspired by the intersection of Norwegian and Japanese cooking”

“Just as daring as Abstract Table’s defiant unfanciness is its fare. Consider — from the autumn menu — beef cheek with edamame purée, tamari onion, and sake glaze. Or ocean trout with arugula nage, pickled grilled cucumber, and coconut.”