Al’s Place

Lightly cured trout, crispy potato, bashed cucumber, and bagna cauda.

Just a few blocks from my house is Al’s Place, a seemingly casual restaurant that also happens to have a Michelin star.

On a bed of "brocamole" lies the blistered and smoked brassicas, burrata, and quince vinegar.

At Al's place, the star dishes are the vegetarian dishes, while the meat dishes are "side dishes". All of the dishes are unique to Al's Place, even if they are reinvented from American classics. Take, for example, the french fries: they are brine pickled overnight, fried twice (though not overly crispy) and served with a smoked applesauce. These are the best fries I have ever tasted.

Brine pickled french fries and smoked apple sauce

Left to right: 1) Yellow eye and bean stew with torn sourdough bread 2) Lightly cured trout, crispy potatoes, smashed turnip, and bagna cauda.

The outside is not a shy color of blue.

Items from left to right: 1) Fava'd mushroom broth chawanmushi, cherry, and pistachio 2) Asparagus, green peach mayo, white beech, yuzu cucumber, and burnt miso 3) Green pea curry, black lime-cod, and pickled strawberries 4) Fish head cooked under a brick with sweat and sour sauce 5) Aerial view of table 6) For dessert: stewed rhubarb with fresh coconut cream and flax seed crisps