Imagine walking through an unmarked door to find a 300 square meter restaurant. In the center is a counter for 12 diners only. A cutting board is placed a few inches from your seat. On the other side of the counter, a chef cuts raw fish pieces, then kneads and pats them over warm rice. You are presented from course to course, each more complex than the last. Baked bone marrow to cool, cut from bone and use as nigiri. The bones now had nothing left to burn and were kept on unagi stones for the fat to drip onto the eel. The torch is then used to fry the eels in bone marrow fat. It is served while still smoking, finished with soy, ponzu, lemon, Anaheim yuzu kosho and powdered green salt made with matcha, mushrooms and kelp.
You don’t dine at a new omakase restaurant in Los Angeles. There’s dust on your shoes, sweat on your brows, and you can hear music blaring in the background in the distance. Here is the new way to dine at Coachella.
Each year, the arts and music show in Indio, Calif., aims to become a true food festival, with food experiences designed to knock you out, if only temporarily, from the hustle and bustle and seemingly endless movement of the weekend – a meaningful temporary respite between dance sessions.
This year, before you see Harry Styles, you can enjoy a 17-course dinner from Phillip Frankland Lee and Margarita Kallas-Lee, the duo behind Scratch restaurants (Scratch Bar and Kitchen, Pasta Bar and Sushi by Scratch Restaurants) . In essence, Coachella sushi speakeasy will be a version of the Sushi by Scratch couple, where Lees and their team will present a free interpretation of the omakase meal, complete with sake pairings, for $375 per person.
“We’re essentially recreating the whole experience with a menu that’s exactly like what we’re serving in Los Angeles,” Lee said. “We brought all our serving utensils from the restaurant and played the same music.”
Speakeasy will be tucked away somewhere in the Indio Central Market, the large tented food court the festival introduced in 2018. The evening will start 15 to 20 minutes before the reservation time (early arrival) , with a welcome cocktail followed by 16 courses, a sake pairing, dessert and a farewell green tea cocktail.
“We wanted to pull you out of your world and put you in this kind of truncated reality where you can really experience what we do,” he said.
Dinner will be served on both festival weekends, over the course of two hours, with seats at 3:30, 6 and 8:30pm, Coachella tickets and prepaid dinner tickets required for admission .
If an extra-long table set under the stars among the flowers in the Rose Garden area gets you faster, the outstanding dinner group in the Fields will be back for another round of nightly dinners.
Weekend 1 will kick off April 15 with Diego Hernandez of La Béte Noire in Ensenada and Donnie Masterson of Restaurants in San Miguel, followed by Gaggan Anand of Gaggan in Bangkok and Salt and Straw on April 16 and other events. Los Angeles chefs Burt Bakman (Slab) and Eric Greenspan on April 17. Ayinde Howell of iEatGrass and Makini Howell of Plum Bistro in Seattle will kick off Weekend 2. Chefs Minh Phan, chef at Phenakite and Porridge + Puffs, and Theresa Montano of Otono will prepare dinner April 23, and Max Boonthanakit and Lijo George of Camphor in downtown Los Angeles will close the festival on April 24.
Festival pass and advance purchase are required for dinner.
https://www.latimes.com/food/story/2022-03-30/coachella-2022-food-sushi-bar A secret sushi bar at Coachella 2022 and Outstanding in the Field