DINING IN 5 DIMENSIONS
The magic of RAW LAB is manifested through the 5 PILLARS of the experience. These features are created from a fundamental paradigm shift in how service is executed and the values we bring to the food, wine and pairings we present. With two core principles we have created an entirely new hospitality / culinary / experiential model. They are:
Our approach to time, space and presentation
An original culinary ethic and philosophy
The application and practice of these cornerstone principles results in a singular product, service and experience that delivers a dining adventure. Raw Lab is NOT simply “dinner”, it is a culinary expedition through time and space. Food, Wine & Pairings are delivered in a way that inspires rather than mystifies. Edu-tainment & Discovery are the true metrics by which Raw Lab is measured and valued.
THE 5 PILLARS ARE…
OYSTER FLIGHT
The oyster service is presented through a flight of oysters. An experiment is possible here for our guests. And through our method, a result may be realized by the guest. “Which Accoutrement Do You Prefer”. This will inform how you dress your oysters elsewhere. Also, in this process we will explore the Metrics of Quality of oysters, Characteristics of Oysters and how best to enjoy them. THE RESULT: A completely new understanding of oysters, a greater appreciation of them and the techniques for getting significantly more enjoyment and nutrition out of this very expensive protein.
CAVIAR TRIP
We developed this in RAW LAB, in real time, in a collaborative experience with our guests. We stumbled upon this technique as a result of the way our model was created. With a specific technique used by professionals who produce and trade in caviar (the bump) and our own methodology of what to do (and not to do) with it once its in your mouth. Many guests who fully commit to this find themselves in a bit of a trance or little bit hypnotized. It’s like a very short, mild “trip”. THE RESULT: You’ll understand what fine caviar is and isn’t as well as how to best enjoy it to its full potential. You’ll come to understand why that matters with a $2,000 a pound product. WARNING: You may realized you’ve never really enjoyed caviar as much as you do with our method. THE GOOD NEWS: You’ll be able to do this (and share it with others) for the rest of your life.
WINE TRAVEL
Our wine service is like a grand tour of wine producing regions, grapes, methods and terror. We’ll feature up to 15 wines (some very intentionally paired with a bite or a course, others less so). We’ll enjoy wine from all 6 wine producing continents and 10-12 regions/nations. It is like traveling around the world, with wine. THE RESULT: You’ll enjoy 12 -15 different wines. You will probably discover wines you’ve never heard of. And, likely, you’ll fall in love with one or two of them.
MARINE CUISINE
This is our culinary ethic for “Seafood”. Featured in our menu and core to this ethic are “Best Choices” for the following metrics: SAFE + HEALTHY + RESPONSIBLE + SUSTAINABLE. We think of it as Seafood v.3.0 or SMART SEAFOOD. THE RESULT: You’ll understand the difference between good and great product, best practices in fishing and aquaculture and come to a better understanding of the differences between facts and myths common in “seafood”. Your best choices by these metrics will inform your ordering in other establishments and how you source seafood for home cooking.
SEA SALT COMPLEX
Through our meal we’ll feature at least 10 Sea Salts. Some are from ancient / extinct oceans. Others from modern / living oceans. Sea salts as old as 500 million years are used. You’ll benefit from the 80+ minerals found in Sea salts vs dead, factory produced table salt, which is high in sodium and essentially, metabolically, useless (minus the iodine). Table salt, in excess, can be damaging to your health as well, and is very often over-used in restaurants as a way to make people order more drinks. Sea salts are natural and highly soluble and most often produced by artisans. We make it a point to remind our guests that we are 70% water and that water has as much salt content (salinity) as the ocean. So, we are, in fact, SALT WATER CREATURES! Fueling your body with natural, highly-soluble, mineral & electrolyte rich sea salt from near and far (in time and space) is key to vitality and enhanced metabolic function in both the physical and metaphysical plane.
FOUNDATIONAL ELEMENTS
The 9 Foundational Elements create a platform which supports The 5 Pillars. The Founational Elements are:
USE OF SPACE
Service Style
FUSION OF CONCEPTS
U-SHAPED BAR
PARTICIPATION
LE SALON
Music
Choreography
Atmosphere
USE OF SPACE
We’ve found a way to make a tiny space extremely compelling. When you have only 242sf to use, you have to use every square inch to tell a story and create a vibe. We’ve mastered both from a functional standpoint and for it’s entertainment factor. We’ve found ways to display nearly everything we use in the service, partly, because without any storage, we have had to do so. You’ve never seen such an effective and efficient use of space. It’ll give you ideas for your home and kitchen, for sure.
SERVICE STYLE
The application of an Omakase Service Style allows our guests to be free of decisions and just go with the flow. Entrusting in a master, guide, host and teacher like you do at RAW LAB allows for many questions to be asked, myths to be busted and an elevated understanding of where to find value in food and wine, as per your preferences.
FUSION OF CONCEPTS
We combined two things in this model: First, An Ancient Oriental (Japanese) Service Style -”Omakase”. Secondly, A Modern Occidental (European/American) Cuisine - ”Raw Bar / Seafood / Marine Cuisine”
This is unique with regards to FUSION concepts. Historically, most fusion concepts fuse two types of cuisine (Asian + Cuban, for example).
THE U-SHAPED BAR
As a feature you would not think it would be so consequential. We didn’t expect it to be either. Initially, we were just designing the bar to maximize the number of seats we could have. What we DISCOVERED in practice was that there is a magic in putting all the guests in this formation. With Chef at center it’s a bit like the primal human experience of standing around a fire. What we were able to create, it became clear, was a seating arrangement that supported discussion, comparison, participation and excitement among and between the guests…and the guests and the chef.
LE SALON
Moreover, the U-Shaped Bar, in fact, created something we discovered to magical. What it created is a Salon, literally, in the 16th - 18th Century / European / Renaissance & Age of Enlightenment definition of the term. READ WIKIPEDIA’S DEFINITION / HISTORY OF IT HERE. In this form of a gathering, a host (usually a maven on a subject) curates a performance / presentation for a group of influential guests. These guests participate in, discuss and evaluate the content, talents and merits of the performance / presentation and / or performer, in real time, as a group, before, during and after the performance.
PARTICIPATION
When you custom design and build a U-Shaped bar with an ice moat that features a bespoke / functional ice sculpture which is central to the service you have built a “set” or a “stage”. With this amenity, the guests are very much a part of the show. They participate in a Salon. In every part of the service / performance there are comparisons made and conversations had, from start to finish. And it ends with an exhilarating finish - a jam session. Instruments are handed out to guests (cowbell, tambourine, bongos, maracas…etc). 12 adults turn into kids again for 3 songs. Just before checks are presented a rush of blood comes to everyone’s body. It forces movement after a big meal. And that feels good. Its ridiculous and fun. It’s just one more way in which all of the guests are actors in the play, participant to the experience.
MUSIC
Music supports an escape into a surreal place. Courses (even some bites and their preparations) have a soundtrack. Most of the music is very unusual or unfamiliar. Nearly all songs feature lyrics that are not in English. Songs with lyrics typically feature Portuguese, Spanish, Italian, Pidgin, French, Patois and/or African dialects. Its weird, fun, and cool. Guests consistently ask for access to the playlists which we happily provide. Nothing is played by accident and its not uncommon to see guests grooving in their seats. Volume goes up and down with the moment. And the sound system is impeccable. like a concert or being in the round in a musical production.
CHOREOGRAPHY
Many moments are highly choreographed. Timing has been polished to the maximum effect. This creates culinary theater. Some moments are, admittedly, way over the top, intentionally. Some are less so. Either way, it’s fun and part of why this is DINNER & A SHOW.
ATMOSPHERE
When you eliminate common items from the view of guests (anything you’d see at home) and build out ways to feature uncommon objects (things you rarely see) you can create an alternative universe. Our space has the feeling of being underwater, on another planet, in the future. Light and decor are critical. Gone are the typical decorations you are often surrounded by in a dining room. The principal feature is our living plant canopy. The result is a mystical space and experience.