Shikany Opens on Saturday: Bacon Powder and Multi-Course Degustation Menu
It's been in the works for over a year, but finally Shikany, Michael Shikany's dining concept opens to the public on Saturday, April 26.
Photo by Justin Namon Michael Shikany's restaurant opens Saturday.
The restaurant is housed in a once-abandoned 4,000-square-foot warehouse, where the chef will offer both a la carte dining and a mullti-course degustation menu.
The degustation menu, served Thursday through Saturday, will be offered once per evening at a 24-seat communal table in the main dining room. It is there that diners will experience somewhere between eight and 18 courses of off-the-menu fare at a price ranging from $110 - $160 per person.
Diners not up to a multi-hour, multi-course culinary journey can choose from an a la carte menu that includes dishes filled with all manner of innovative offerings that include edible "dusts," "soils," and "paint."
Courtesy of Shikany Shikany's dining room.
Appetizers and small plates include a vanilla scented grouper cheek crepe with citrus oyster mushroom concasse, lavender calabaza mousse, and bacon powder; artichoke heart with dashi braised asparagus, pumpernickel soil, smoked goat cheese, persimmon, and white orchid vinaigrette; and anti-griddle quail egg with cherrywood smoked hackleback caviar, blueberry gel, candied shallot, and Meyer lemon dust.