Green zebra tomatoes are still rolling in, rosemary and lavender are billowing along the front walk, and a clutch of unidentified melons is co-mingling with the bocce balls. Meanwhile, chef Andrew Chadwick & Co. are harvesting the fruits of fall on the tiny urban farm of their Rutledge Hill restaurant and working them into a $49 prix fixe menu.
The espaliered pear trees have run their seasonal course, and the fig trees haven't been put in yet. But a forgotten and fertile strip of land between the restaurant and the neighboring house is still delivering the heirlooms that work their way into a flight of tomatoes—consomme, tart and caviar—as well as into the tomato risotto served with chicken ravioli and the Maine Lobster salad. Herbs from the property infuse the menu, which includes shaved pear with Gorgonzola ice cream, miso black cod with bok choy and cockles, and air-dried Kobe beef.
Not all items are available for the $49 price. Smoked foie gras with black truffle geleé and fig purée, turbot with mushrooms and thyme, and lamb with Israeli couscous are available with a supplemental fee. It might be worth ponying up the extra 10 bucks for the prime Midwestern striploin, which comes with a dollop of steak tartare and a partially frozen truffled egg yolk that slowly melts into a buttery blend of beef, shallots, capers and gherkins.
The complete menu is available online.