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Noah Blom worked for Daniel Boulud in New York, opened restaurants for Laurent Tourendel’s empire, and did a pair of concepts in San Francisco. But ARC seems to be a stripped-down-to-the-essentials reboot of his career. It is an eatery that, despite the meaningless “oven-to-table” blurbs on its website and marketing material, is actually a place serving upmarket camping food such as pork and beans and pouring stiff, old-timey cocktails with whole hunks of ice. But the prices are reasonable, with nothing costing more than $15, and the commitment it makes by cooking with only firewood for fuel is admirable, even if it sounds unnecessarily gimmicky.