theLab

This is a very late review, but the food was so good I can still taste it in my mouth almost a year later!
Came here for our 1^st wedding anniversary after hubby bought tickets online for one of the tasting nights. When we showed up we realized that it was a private event for an Alumni, Michael and Jacklyne had nothing to do with this confusion (it was the Alumni’s event planner fault for selling us tickets for their private event) but went above and beyond and insisted that we come again the next week as their guests free of charge for the mushroom tasting dinner.
Michael used the mushrooms (theme of the night) in genius ways and blew us away with every dish. As for Jacklyne she was the backstage hero, making sure everything with nothing less than perfect and that everyone was having a great time …
Each bite of each dish was bursting with flavors, so delicately put together. The plates looked like pieces of art… it was truly the work of an artists. The mushrooms were used in such innovative and creative ways. Who knew mushroom can be used with cocoa nibs! Genius!
I can’t wait to come here again and have another taste of Chef Michael’s exquisite food.
*hint hint hubby!!*
Bravo Les Recchuitis!

I just went to the cheese and pork taste project and it was amazing! From the moment I checked in and received my pre dinner cocktail, I wasn’t quite sure what to expect. I was soon transported into someone’s dining room with a very friendly and welcoming vibe. Every course was delicious and I loved the way Michael talks you through each course from where each ingredient is from to how the dish was made. I even loved the lamb course and I do not usually enjoy lamb. The entire experience was very unique and highly enjoyable. I can’t wait to sign up for another tasteproject!

This place does not exist as a restaurant anymore, Only serves as a private dining/​events! Be sure to call before you make your way there! We drove half hour to get here only to be disappointed :(

Went to the ‘tasteProject: Mushroom last night and was blown away! The dishes were unique, adventurous, and highlighted the main ingredient in delicious ways. The Wagyu Beef Carpaccio was the star of the evening both in presentation and complex, balanced taste and texture. The wine pairings were well executed. The King Trumpet Tarte Tatin was a solid dish until I took a sip of the Brooks Tethys Late Harvest Riesling and everything lifted and brightened — the caramelized cocoa nibs sealed the deal. The finale (Candy Cap French-​Style Macaron) left a maple taste in my palate which stayed with me for hours as I enjoyed my nightcap (s). The owner of Far West Funghi, Ian Garrone, was there to talk about the product and his process — I had no idea mushroom were so interesting!