A front-row seat to the heart of our kitchen.

With just ten seats per evening, this eight-course tasting is crafted and served by Executive Chef Chad Shaner, Chef Louis Kurz, and Pastry Chef Rachel Presutti—each dish a reflection of our obsession with doing things the right way and letting exceptional ingredients speak for themselves.

Most of what you’ll taste is made in-house—from pastas to sauces to the smallest finishing touches. And when it’s not, it’s because we’ve sourced something extraordinary—like Booth Creek Wagyu, peak-season produce, or fresh lobster—from people who care as much as we do.

Wine and cocktail pairings are thoughtfully curated by our in-house sommelier and bar team to elevate each course. Modifications are kindly discouraged, as every element is designed to work in harmony.

What to Expect:

• Eight-course tasting experience
• Crafted by Chefs Chad, Louis, and Rachel
• Seasonal courses, house-made throughout, and Booth Creek Wagyu
• Optional wine or cocktail pairings available

The Details:

Seatings at 6PM and last approx. 2 hours
Mixed parties welcome (up to 10 guests per seating)

Thursday at 6PM

• $270 (plus tax and includes gratuity)
• $100 wine or cocktail pairings available

Friday at 6PM
• $300 (plus tax and includes gratuity)
• $115 wine or cocktail pairings available

Want to book a private experience?

The Chef’s Counter may be reserved as a full buyout for groups of 10 to 12 guests, based on availability. This experience is offered seven days a week with a minimum of seven days’ notice. Please email or call for additional details and availability.