Rogue 24
Strawberry Shrub – Strawberry, Rice Vinegar, Yogurt
Usual Suspects – Avua Cachaca, Bryan’s Tonic, Pineapple, Paprika, Cilantro
Porcini – Meringue, Chicken Liver, XO Vinegar
Puff – Prawn, Whitefish, Ossetra, Dill / Kushi – Cucumber, Finger Lime Caviar / Pinenut – Brook trout roe, dill
Potato – Truffle, Potato – Parmesan, Beef Tendon – BBQ Spice, Kelp
Shiso – Rau-Ram
Lick of Caviar – Lemon, Crème Fraiche
Angel’s Son – Byrrh, Elderberry, Elixir, Bubbles
Hamachi – Fresno Pepper, Puffed Barley, Coconut, Coriander
Avocado – Sake Salmon Roe, Cilantro, Togarashi, Lavash
Sepia – Samphire, Potato, Ink, Lime
Roederer estate Brut Rose
Urchin – Rice, Seaweed, Coffee
Foie Gras – Consommé, Honey, Ice Lettuce
Pigtails – Bitter Herbs, Smoked Peach Gel
Poet’s Leap Riesling 2011 (no photo) / Evolution Craft Brewing – Lot Number 6 Double IPA, Salisbury MD
Salsify – Oyster Leaf, Seaweed, Oyster Gel, Salsify Puree
Lamb Tartare – Sprouted Lentils, Wild Yeast, Mustard, Rye
Matsutake – Caramelized Bechamel, Wild Rice
Snails – Potato, Garlic Threads
Sorrel Stems – Horseradish, Red Cabbage
Pigeon – Rice, Offal, Orange, Hazelnut
Adrian Rubeno 2012
Goat Curd – Nasturtium, Espelette, Sourdough
Yuzu – Black Sesame, White Chocolate
Blueberry – Vanilla, Pistachio
Strawberry – Chocolate, Balsamic
Dolce – Late Harvest White Wine, 2007
Happy Endings – Little Things, Small Bites (Buckeye, Orange, Mint, Sable, Pate de Fruit)
La Colombe Single Origin French Press
Having originally met RJ Cooper in mid-May 2010 during a truly astounding meal at the short lived Vidalia24 and remaining in contact ever since it would be foolish to suggest that I can fairly assess a meal at Rogue24 without bias and yet with that in mind I can definitively say three things about the man himself. #1) RJ is one hell of a chef and his cooking as well as his creativity has only improved with each visit, each plate excruciating detailed yet still taking calculated chances with a high risk/high reward style where not every dish is ‘perfect’ but each is exciting – and the ones that are perfect such as ‘Sepia’ and ‘Lamb Tartare’ will blow you away. #2) RJ and his team know how to work a room; everyone from the chef himself to the sous chefs, pastry kitchen, hostesses, servers, and bussers more than capable of presenting a dish and focused on make sure everyone is having a great time. #3) RJ is a dedicated sports fan – and a terrible gambler. Go Buckeyes.
