You never know what chef-owner Christa Rummel will whip up—or how she’ll transform an ingredient into something so wildly delicious, you’ll wonder why no one else makes it this way.
ignite your curiosity
I haven’t had jellyfish in a long time, but my interest in them was recently revitalized. Because there is a new species: an amazing creature called the winged jellyfish.
What started as dissatisfaction with the shape and cloudiness of common ice cubes evolved over three years into an opus of custom refrigeration, liquid gas handling, ice sculpture lessons, and… an unfortunate jellyfish incident we don’t talk about.