Inside the Chef's Table Roulette

What lands on the plate

The wheel writes a different menu every week, but the grammar stays constant: an opening crudo, a charcoal course, a handmade pasta, a shared roast and the gold-leaf dessert. Our seasonal menu shows the current quadrants — coral trout crudo, paperbark-smoked duck, bug-meat ravioli and a table-carved ribeye have all featured this spring.

Guests who play conservatively can hedge across two quadrants for a supplementary pour; guests who go all-in on a single quadrant receive the house's ceramic chip — worth a guaranteed seat at any future roulette night.

The stakes of the evening

Nothing at the chef's table is wagered in money — only in appetite. The real stakes are sequencing: a spin can put the roast before the pasta, or the dessert before the roast, and the kitchen commits to whatever the wheel writes. Twice this year the table has landed dessert first, and twice it has been the best evening of the season.

The sommelier spins a smaller wheel for pairings, so a quadrants upset can produce genuinely unprecedented matches — aged muscat with oysters, chilled pinot with the roast. Half the cellar's best stories were written by the wheel.

How to get a seat

Roulette night runs Fridays only, twelve seats, released thirty days ahead through the concierge desk. Members of the VIP register receive forty-eight hours of early allocation before seats open to the public list.

Groups of four or more may reserve the entire wheel for a private spin — the same format, your own croupier-chef, and a quadrant list written around your party. See pricing and packages for the private format.