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Channeling all the ease of an underground dinner party, Chef Phillip Foss invites guests into his literal home (he lives upstairs). There is but one seating, everyone is served at the same time, and people are encouraged to bring as much wine as they want. The warehouse space feels most like a test kitchen, and guests can wander about, explore the pantry, and practically stand next to the chefs as they cook and plate. The cuisine is creative, starting with a shrimp cocktail croquette with shrimp snow that must be licked off the plate. Maybe there’s a play on oysters Rockefeller or maybe there's a riff on banh mi and French dip. There is one signature that never changes: French fries with potato leek soup and nitro-poached vanilla ice cream.