- 整體 5
- 食物 5
- 服務 5
- 氛圍 5
Last night at Secco, Rayna and Jacob delivered a tasting menu that was a true culinary triumph. With complete creative freedom, they crafted a dining experience that showcased their exceptional skills—Rayna as Sous Chef at Secco, and Jacob, Sous Chef at Noir. The atmosphere buzzed with anticipation as each dish told a story of their journey and passion for their craft.
Every course was meticulously executed, starting with a briny East Coast oyster, perfectly complemented by a bright citrus relish. The whipped burrata with brûléed pomelo and tamarind balsamic offered a delightful contrast of creamy and tart. Each bite revealed their creativity and attention to detail.
The smoked and cured salmon, paired with crisp radish, edible flowers, and a punchy yuzu aioli, balanced delicate flavors with bold touches. The confit chicken doppio and scallops with nduja highlighted their mastery of technique, combining spice, sweetness, and umami in perfect harmony.
The meal’s crescendo was the tender wagyu striploin, served with heirloom carrot pavé, béarnaise, and a subtly tangy saké sauce robert—a luxurious dish that left a lasting impression. The final flourish was an airy ubé soufflé, perfectly paired with the sparkling Giro Ribot Cava, bringing a crisp, effervescent finish to the evening.
Rayna and Jacob’s passion shone through in every dish, reflecting a depth of flavor and technical prowess that could rival Michelin-starred establishments. This evening wasn’t just a meal; it was a celebration of culinary storytelling, where each plate spoke of dedication, vision, and joy. A special thanks to Aria, whose sommelier expertise beautifully elevated the evening. Her masterful selections enhanced each course with a refined touch, each adding a new dimension to the experience.This is an evening I will cherish, and a reminder of the magic that happens when talent, precision and creativity converge. I look forward to seeing what Rayna, Jacob, and the team create next. -Xavier Malone