menu since the beginning, it typically takes an hour and a half.
The “long story” menu, containing as many as 12 courses that
explore more inventive, abstract themes of the cuisine, requires
about two and a half hours.
Before the guest even steps foot in the door, however, Lambert
finds that subtle cues can set the team up for success—such as the
timing of a reservation (which could indicate they’re booking a
special-occasion meal) or whether or not the diner is local (which
could suggest how formal an experience they expect).
“If they call in advance from an international number,
Europe, for example, they’ve perhaps found us through the
Michelin Guide and might be accustomed to a more formal fine-
dining experience,” Lambert says. “So we’ll probably seat them
in the back dining room for a roomier, quieter, more elevated
experience than the livelier front room where the bar is.”
Once guests are seated with their tasting menu selection made,
servers will further gauge them to determine engagement level.
ABOVE: The Musket Room
RIGHT: The restaurant’s chocolate with currant and 24-carat gold.