Goodbye vegetarian tasting menu, hello veal brains
I first visited Robert shortly after it opened in 2018. I thought it was expensive for the neighborhood, but good. Peter Orr was the chef, and I still remember his tartare of aged beef with dots of black garlic mayo, crunchy hazelnuts, crisp celery and fried shallots. There was seafood or meat in every dish on the menu, and it was delicious.