Another not so particular dining review by Anna Palmer
"How's that jew fruit?" Steve asks me from his saddle leather bar stool. We are seated side by side at the U shaped bar surrounding Beckon's open kitchen. I guess the gift for the 16th anniversary is being allowed to make fun of your partner's heritage.
Joe is the juice guy and he is combing creative ingredients in weird and wonderful ways. None of the juices are too sweet and lots of them include ingredients in our dishes.
When each plate it dropped we try to find the juice ingredient. Steve is a bit flummoxed by the fennel (probably my favorite juice ingredient of all) "I would have pushed these fennel fronds aside but I saw what care he took in tweezing them." A moment later he is coughing...and not from his cold. "They fennel fronds are stuck in my throat." I think he likes to say fennel fronds. "Live by the fennel fronds, die by the fennel fronds." He tells me. I am pretty sure I know what to get him for our 17th anniversary.
This is what it looked like when we walked in. And because of the ridiculously good service it looked a lot like this when we rolled out. Just add happy diners. And clusters of glasses. Below: Parker rolls, black cod with cucumber melon things, Halibut with some sort of foam, tweezed greens and my favorite mushroom, Beets with other delicious things, Half quail- which is ridiculous- and pickled qumquat ( guess which ingredient was in the juice). Colorado lamb, I forget but it was an icy palate cleanser with FENNEL FRONDS, Something something over incredible chocolate, Salted chocolate shortbread cookies.
I tried to get a photo of them tweezing food onto plates but the tweezing happens at about the same rate as the wine glasses are filled (quickly) so it is all a bit of a blur.
There was only one sad note of the evening.
Beckon's partner restaurant "Call"is closed until April. On the upside though,
Joe tells me there will be lots of juice upon re-opening.
And I can only assume the glassware to match it.