The reservation was a collaboration with Chef Seth Stowaway's new popup called Lore (recently renamed to Folklore). This gave us some pause, as we had found Chef Stowaway's previous venture Chicken Fried Palace extremely disappointing. But I had faith in Komakase's barista abilities from tasting a sampling at their old popup at Paper Son.
We arrived promptly for our 11:30am reservation to find a group already waiting. A small wait is forgivable. 20 minutes before being seated, less so. We were then brought to the upstairs lounge, cozy and cabin-like. Our first pour was a Cascara Spritz, light, subtly fruity, and gently sweet. We then waited 45 minutes before finally being brought down to the main tasting room. During the arduous wait we had time to closely inspect the room, and a visible layer of dust could be seen in the corners. I have a dust sensitivity, and for the rest of our experience I had a runny nose (that disappeared minutes after leaving the building). More than an hour elapsed between our reservation time and the start of our $90-per-person experience.
Finally, once seated downstairs we could begin our experience proper. The featured roaster this month is Datura, a Paris roastery. We were given the option of the Omakase or Roaster Spotlight experience. I opted for the Omakase. Tasting the Surma washed beside the Surma Mossto anaerobic honey was a high point. The washed lot gave clarity and florals, bright citrus and delicate berry, the anaerobic honey was deeper and juicier, the same coffee wearing different clothes.
After our first 2 drinks we were treated to our first bite, the heirloom tomato jam on a walnut cracker/crisp. The bite was good, but for the price I was left underwhelmed. It was also very much a single bite (if even that). I also didn't find it to necessarily compliment the drinks.
The Oma washed came next, pulled as a ULC espresso. I found this drink absolutely delicious. Concentrated and syrupy, the florals intact, without a trace of harshness or bitterness.
The next bite was supposed to be a Salmon Smorgard. However, we were informed that it would be tuna instead due to them having fresh tuna that just came in. This struck me as odd. If these bites were curated to compliment the drinks how could such a switch be tolerated. The tuna was very good, but the chevril dusted on top would probably have suited salmon better.
The final two pours were the flight's highlights, and both were amazing. The Barista Old Fashioned uses the Oma honey lot as a spirit. The drink was faintly bitter-edged and cocktail-like. The Strawberries N' Cream, using the Oma natural, was the dessert course. Natural process Geshas taste of berry, so the pairing with cream was ingenious.
Our final accompaniment was a croustade with mt tam cheese. The accompaniment waa good, but like all the proceeding ones I found it to be a bit underwhelming.
While I wanted to enjoy this experience, an "omakase" experience promises care and curation. The service misses and lackluster food fail to deliver on that promise. read more