Below Kinship lies Chef Eric Ziebold’s other Michelin-starred restaurant, Métier. This small restaurant only has a handful of tables and provides an intimate setting for a date night. When my wife and I entered, we were taken to the lounge area before heading to our table. When we were seated, we were immediately greeted by our waiter who handed us the tasting menu for the night. Looking it over, we knew we were in for a great meal.

First came the spiced squash blossom tempura with summer squash vierge and green tomato coulis. The tempura batter was light and crispy, which paired nicely with the overall lightness of the dish. Then we were given something on the total opposite of the spectrum: Kuroge beef tartare and Baeri caviar with tamagoyaki (a type of Japanese omelet) and sesame crème fraiche. You can’t beat beef tartare and caviar, so as expected, this dish was great. The saltiness from the caviar was a great addition to the overall flavor of the dish. The last of the intro dishes was the lobster oil-poached Maine lobster with kohlrabi and L’Abeille garden heirloom basil curry. This dish was fun, vibrant, and exciting not only from a visual standpoint but also in its flavor. It was a great way to end the starter courses.

For the main entrée, we had the pan-seared squab breast and grilled foie gras with roasted cherries and Australian black truffles. I had never had squab before, but I really enjoyed it. It was reminiscent of duck in flavor and, combined with everything else on the plate, it was really exquisite. We then moved to the Saint Angel (a type of Brie cheese) with crispy squab confit, pommes sarladaises, squab vinaigrette, and frisée lettuce. While brie isn’t my favorite cheese, this was still a great dish. The other elements of the dish did a great job of balancing out the funkiness that can often come from brie. As such, I really did like this dish, and it was a great way to round out the savory courses.

Before having the dessert course, we were given a palate cleanser in the form of sorbet, which was very refreshing. After we finished, the dessert came, which was the most visually stunning dish of the evening. On our plate was roasted white chocolate mousse with Harry’s berries, peanut butter crémeux, corn crisp rocher, and strawberry sorbet. Each element contributed to a harmonious blend of flavors, creating a well-balanced and delicious dessert.

As our dining experience drew to a close, the staff informed us about their book program, allowing us to choose a book from the lounge area’s shelf. This unique ending added a personal touch to our evening, and we both left with a book to take home as a memento. We really enjoyed Métier and recommend it to anyone looking for a quiet, intimate setting for a date night. Check out pictures in the Restaurant Gallery section of the website!