Semilla

As a sometimes jaded New Yorker, I was pleasantly surprised by the fresh approach Semilla is taking to food. With only 18 tables, dinner is intimate, and the chefs comes out to describe the details of each carefully crafted dish. While not every dish was a hit, I appreciated the efforts they took to make common vegetables the centerpiece by pairing them delicately with other flavors. My favorite dish of the evening was the potato custard with black truffle and cod roe, an unexpectedly delightful mix of creamy and salty in every bite. As a bread lover, the polenta sourdough did not disappoint; it was deliciously moist and light but maintained a hearty flavor. I wasn't previously familiar with any of the wines or beer that were in the wine pairing, but they all complemented the dishes well and provided some novel flavor notes (e.g. spruce beer!). The bathrooms have a one-way mirror so you can see into the kitchen, which is a little disconcerting, but I think it sums up my experience of Semilla quite well. They're taking risks and doing things differently, but just roll with it and maybe whatever you find will end up being a pleasant surprise.