Thought for Food

Pen shell crudo with red curry cabbage, lime, and coconut — the first course at Um Segredo’s recent seafood-focused dinners.

I’m not going to bother trying to describe what this tasted like. I will only say I would be floored if this was served to me at the freaking French Laundry (and it would cost 10x as much). The value for your money is insanely high; the love and good humor Dave puts into the food is matched only by his deep understanding of ingredients and technique. Plus you get to bring your own wine, the holy grail for those who like to experiment with interesting or rare bottles but would rather not pay restaurant markups. 

This is why Dave Santos is the most exciting thing in underground dining right now, and why you need to join his mailing list.