
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