TICKETS: $219 (inclusive of service fees)
Includes 5 courses, each with a wine or non-alcoholic beverage pairing.
CHEF LUIS LISING
Born in Pampanga, Philippines, and raised in Oahu, Hawaii, Chef Luis began his career at Morimoto in Honolulu, gaining a disciplined foundation in Japanese technique, before spending four years at Fête under James Beard Award-winning chef Robynne Maii. In late 2021, he moved to New York City, cooking at Al Coro (★★) before joining Margot in Fort Greene, where he rose to Executive Chef over two years. His cuisine is rooted in Hawaii Regional Cuisine and shaped by his Filipino heritage; his cooking centers on fresh produce, herbs, and umami, with an abiding commitment to zero waste and indigenous practices.
TASTING MENU
Beach Day Trio
Housemade spam nigiri with a plum teriyaki, ahi shoyu poke, pickled garlic
Kapampangan Cruditè
Fermented rice, cured sardines, seasonal veg
Pinakbet Kabocha
Roasted kabocha squash, preserved summer tomatoes, confit shrimp, chicharon
Off Island Lau Lau
Cod and taro pithivier, taro leaf and tarama salata pureè, and fish sauce bourderlaise
Homesick Cure
Sunchoke chocolate cremaux, fig leaf diplomat, macadamia nut pâte sucree, yellow chartreuse couli
