Seven courses. One ingredient. Three hours.
Excreta, aerated over smoked basalt. Sea buckthorn, dill oil. Prepared from the morning collection. Presented within the hour.
Fermented ninety days in cedar with sorrel and brown butter. Crisped rye.
Hand-cut dung, served at room. Quail yolk, nasturtium, pickled elderflower.
A sorbet of the source — one flawless dingleberry, churned to silk. Yuzu, fennel pollen, a single grain of finishing salt.
Charred leek, bone marrow, malted barley. The kitchen does not elaborate on the jus.
Eighteen months in the cellar. Walnut, honeycomb, black pepper. The producer contributes to the reserve programme on a rolling basis.
Caca, folded through Tahitian vanilla. Bourbon ice cream, brown butter caramel.
Wine pairing + $245 · Non-alcoholic pairing + $135
A 20% service charge is included. Gratuity is neither expected nor accepted.
The flavor of the central ingredient is the chef's alone to characterize. He has characterized it as 'inevitable.'
© MMXXVI · eatshit
eatshit is a work of satire. It is not a real restaurant and serves no real food. All names, characters, businesses, places, reviews, awards, and events are fictitious or used fictitiously. Any resemblance to actual persons, living or dead, or actual establishments, is purely coincidental.