“Aperitif--- Spectral Sour (Library of Spirits, Fall 2016)
Amuse-bouche--- Sautéed Liver and Onions (Saveur Fare, Winter 2016)
Potage--- Buffalo Chicken & Baked Potato Chowder (Hell's Kitchen, Winter 2017)
Entrée--- Fried Sardines with Preserved Lemon on Toast (Hell's Kitchen, Winter 2017)
Special Seatings--- Chef's Tastings (Limited)


Once he realized what it was, Kostya had to take a minute.
They were all aftertastes, dishes rooted in the Dead that he, Konstantin, had shepherded back to life. Frankie had seen the possibilities; he'd believed in him. Always. So much, apparently, that he'd imagined what a restaurant serving Kostya's food would look like. How he could structure his courses.”