Respect, control, selection, concentration, presentation.
[Magnus Nilsson, Fäviken]
A beautiful dive into the magic of selective and heartfelt sourcing, Fäviken is inspiring on varying levels.
A book that carries a kindred spirit is Matthew E. May's book, In Pursuit of Elegance, which was extremely helpful in Cookhouse's concept creation.
It takes a lot of effort and time to make something elegant, but when it's done, there's just "something to it." I giggle to myself when I hear that about Cookhouse, because part of that "something to it" is actually 10,000 unnecessary things taken away from it.
And it's true of many of the most loved menus here as well. They're full of well-sourced, carefully-selected, mindfully-presented ingredients - things you intrinsically recognize as food.