One of the restaurant’s most famous dishes and one of the tastiest things I’ve ever eaten. Tastiest. The eel, soft and fatty, is sous vide then grilled and vanished with Saba, a balsamic like grape juice syrup. On top there’s flakes of vanilla ash and underneath is a powder of burnt onion. The green jelly to the left is an intense green apple reduction, tart and sweet, and to the right is creamed polenta. The story is simply an eel swimming up a river. All the ingredients the eel would find on river’s edge are on the plate.