Bartender, Beverage Director, Beverage Manager

Stefan Huebner

"Wow, I can’t believe I waited as long as I did to get to @dotdotdotclt such is the industry life however. Last night @cocktailsensei and his team gave @gracilou14 and I an absolutely fantastic experience from the cocktails to the food to the atmosphere everything was top notch, couldn’t have asked for better. When I spotted the @properwhiskey behind the bar however we had to try it out, @thenotoriousmma it was fantastic, well done all around sir! #cltrising"

"Lamb and polenta. Pecorino Toscano, Parmesan reggiano, olive oil. Crema of fava beans."

"Glazed with fermented black bean. Scallion pancake. Pickled cabbage. Black garlic hoisen. This is a classic pairing but when I was writing the menu, pretty sure I was just hungry. And tried to figure out a way to tighten it up"

"Apple bound with green apple. Apple butter. Savory lusty monk glazed sticky bun. Whipped blis maple syrup. Sweet. Savory. Smokey..fatty. = emotional roller coaster 😭 😂 😯"

"Morels. Chanterelles. Hedgehogs. Benton’s country ham. Speck . #flatbread #feastfoodtours"

"Sometimes components of other dishes make it into newer dishes . This dish was composed in one night by the team. We had some beautiful snake river farms wagyu, added our black truffle base that has seen a few dishes , some lusty monk and dressed it up with good olive oil , maldon and some black pepper . The supporting actors here were the crispy UGF trumpets and we knew we wanted egg so we pulled out one from 2008 and cooked our egg yolks gently in a bath to give it more of a pudding like texture . Great balance beef, acidity, earthiness, fatty, crunchy and salty."