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Runner Up completely exceeded every expectation and Chef Marky Bayer is genuinely so talented. If you go and don’t get the dinner pre-fixe you are doing it wrong. $50 per person and it is absolutely worth every penny.
The roasted caraflax cabbage with brown butter, anchovy, and breadcrumbs was something I’ve never seen before and was so good. The yellowfin tuna with piquillo peppers, artichokes, and salsa verde was fresh and it looked as good as it tasted.
Mains were both incredible. The poached salmon with upstate abundance potato and tarragon was perfectly done, and the heirloom chicken with sorana beans, ginger, and turmeric was the highlight of the night. The flavors were so warm and layered and the presentation was stunning.
The yuzu sorbet with citrus curd was light, bright, and so fun. The vanilla ice cream with blueberry and oat crumble was the perfect deconstructed blueberry pie.
My server Anna was an absolute GEM. So attentive, so kind, made the whole experience feel so special. Chef Bayer is the reason I will 100% be back to keep trying his new dishes at Runner Up! Great job!