Ossetra caviar with cauliflower, apple, and cider bubbles. Photograph by Scott Suchman
Goat burrata with pickled peppers, citrus ash, dehydrated kalamata olives and olive paper. Photograph by Scott Suchman
Raw sea urchin with two kinds of pickled seaweed, Clamato gelatin, and “rocks” made from tapioca starch and squid ink. Photograph by Scott Suchman
Foie gras with smoked vanilla, lavender, and huckleberry. Photograph by Scott Suchman
Salmon-belly gravlax, smoked to order under a cloche, with beet tortelloni, trout roe, and watermelon radish. Photograph by Scott Suchman
Guests are ushered to a seat in the “salon” before being directed to their dining tables (pictured). Photograph by Scott Suchman
Chef R.J. Cooper, second from left, and his cooks work in the kitchen, staged in the center of the dining room. Photograph by Scott Suchman
Chef R.J. Cooper tastes the work of one of his cooks. Photograph by Scott Suchman
Ingredients like extra virgin olive oil, kosher salt, and pickling liquid are ready to go. Photograph by Scott Suchman
Chef R.J. Cooper and one of his cooks use appliances more commonly seen in scientific labs, such as this rotary evaporator. Photograph by Scott Suchman
R. J. Cooper shows off his chef’s jacket. Photograph by Scott Suchman
Rogue 24’s entrance is accessible from an alley. Photograph by Scott Suchman
