64 Degrees

 A few thoughts after visiting Michael Bremner's 64 degrees.

Food is theater, it's not just about the eating. Watching the chef prepare the food and explaining the courses was a lot of fun. Part of the value comes from not only the quality of the meal but the interaction with the chef/team.

Lot's of small plates are more fun than one big plate.  We spaced this meal out over 3 hours and eight courses. It was a treat to have each course (and wine paring - see below) explained by the artist creating the meal

Let the chef pair the wines. My knowledge is beyond basic, but the chef know more.

Don't get stuck on tradition. Fish after meat is fine.  White wine after red is fine.

So onto the meal, the courses:

- Snacks (Fig with goat cheese in a pastry, trout with capers in a spoon, pork with fennel)

- House Bread with salted butter

- Beet root in a filo pastry with blackberries, cream cheese, and hazelnuts)

- Cured mackerel cucumber, buttermilk, and mint

- Beef with shallot and burnt cinnamon broth

- Brill with mussels and curry

- Hogget two ways, carrot, salsify with Michaels Haggis

- Lemon Verbina and plumb

- Chocolate with salted Carmel and a maple syrup twile 

- Petit fours (small sweets)

The results:

- All was good

- Beef course (which was a ravioli in a burnt cinnamon beef broth) was delicious

- Brill and mussels in curry sauce was amazing

- Mackerel, cucumbers, and a sauce of mint and buttermilk (tasted like yogurt) was amazing.

Highly recommend the restaurant and chef. Great concept and just plain fun.