OUR PARTNERS

CONTACT

Downtown Los Angeles, CA
dinner@bydres.com

WITHIN THE WILD

 

MARCH - MAY 2019

 

 

This is the four-month journey of three brave explorers that met while working in a remote lodge resort in the wilds of Alaska. Join us during an expedition from Wolverine Ridge to the elusive Mint Hut. Dive into a cold and dewy field of wild blueberries on our way to Denali park. Consider possible life or death decisions as the densest fog spills down a pitch dark valley from the glacier in front of us, surrounding and blinding us. Smell the burning alder, taste its smoke. Join us in cheers with gulps of Jameson to celebrate one of the greatest adventures of our lives.

 

 

 

MENU

 

 

SEA-BITCH
Halibut Ceviche, Celery Leche de Tigre, Serrano Oil, Cilantro

 

 

ALL HAIL CHINOOK

Olive Oil-Poached Alaskan King Salmon

Smoked Beet, Pickled Kumquat, Goat Cream
Burnt Hazelnuts

 

 

DRES' KILLER BREAD
Cinco Jotas 700 Day Cured Acorn-fed 'Black Hoof' Jamón Ibérico,
Arbequina Olive Oil Butter, 

Sunflower and Pumpkin Seeds

 

 

BURNING ALDER & SHROOMS

Alder-Smoked Mushroom Consomme,
Matsutake, Wild Rice

 

 

THOSE AREN'T SHOOTING STARS

Green Star Fruit, Chorizo, Pine Bud Syrup,
Coconut, Loroco Flower

 

 

FANCY STEAK

Piedmontese Dry-Aged New York Strip, Polenta Tot
Pasilla Bordelaise, Charred Onion, Leek Cream

 

 

WILD MERINGUE

Spruce, Bergamot, Alaskan Birch Syrup, Pink Pepper

 

 

BLUEBERRY FIELDS

Wild Blueberries, Blue Cheesecake, Root Beer Granita