FOOD AS ENTERTAINMENT Truffles from Burgundy and olive-fed A-5 Wagyu rib eye from Japan’s Kagawa prefecture are some of the premium ingredients featured in The Silver Bough’s 18-course tasting menu. Tenderloin of wild venison from upper New York state (top) is butter-roasted in a cast-iron skillet with port and verjuice and served with a mélange of black truffle and matsutake and blue-foot chanterelle mushrooms.
BY VICTORIA WOODARD HARVEY 78
MARCH 2019 / 805LIVING.COM
PHOTOGRAPHS BY JOE SCHMELZER
Offering a dramatic new kind of dining experience, The Silver Bough is the hottest ticket in the 805.
