The Chef’s Room
The Chef’s Room affords a more intimate relationship between the guest and the sommelier and chef. The room is used exclusively for private occasions and guests who require the utmost in service and, at times, discretion (i.e., hidden pocket doors and a separate entrance off East Bay Street). Mahogany paneling and a Baccarat crystal chandelier embrace the inlaid mahogany dining table that seats 12. Chef Sean Brock carefully crafts the menu with guests prior to arrival and plates courses on fine bone china. Sommelier Clint Stone serves the wines in Riedel Sommelier Series glassware.
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