Dogpatch cafe The Lab ceased daily operations back in May but reopens this week as a private event space as well as home for owners Jacky and Michael Recchiuti’s Taste Projects. Michael Recchiuti is best known as a confectioner, with stores in the Ferry Building and in Dogpatch (Little Nib, next to The Lab). But Taste Projects, which he first launched on a smaller scale five years ago in his nearby factory, show his talent and imagination as an all-around chef and collaborator. What began as daytime events back in the factory are now described as “experiential tasting dinners” in pairing with another artisan’s work.
The meals, priced at $95, start on September 12 with a wine-focused event with Sutton Cellars. This particular dinner will feature six pairings, including a mini education into three stages of vermouth infusions and dishes such as chicken liver mousse terrine with tarragon-strawberry gelee, aged cheddar foam, and heirloom tomatoes and roulade of poached sea bass rolled in cacao nibs, quinoa, and whole grain breadcrumbs with scallop mousse, watercress, and ginger.
Future installments include explorations of salt and bitters, matcha tea, and mushrooms. And there will be some crazy non-food twists too. For example, Recchiuti will blow sugar creations as Public Glass director Nate Watson blows glass on September 26-27. As for private events, this is a solid and creative consideration for rehearsal dinners, showers, and other important life moments, with a price point that is quite reasonable for larger groups (though not necessarily for the super casual eater). The Lab is currently accepting inquiries to host such events beginning in October.
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