Meg Here And There
- Mar 13, 2017
- 2 min read

Mystery Dinner at more. kitchen & bar

Recently I attanded a mystery dinner at more. kitchen & bar in downtown Raleigh. The restaurant was introducing a new concept in dining where participating guests get surprised with a mystery menu and wine pairing. But not just an ordinary surprise. A few days prior to our dinner, each guest in our party of 4 filled out a brief online survey, indicating our food preferences and no-no's, then sent it off to the chef. Based on this, Executive Chef Scott Phillips, developed a special 4-course menu to please & surprise everyone.

General Manager Dylan Zackman, paired the wines with each course, and they were absolute perfection. Incredible compliments to each course.

The restaurant is looking to roll out this fun & mysterious dining concept in March (that's now!) The approximate price per person for these mystery dinners will be $60. Just 72-hour notice is required so the Chef can start planning his menu. Well worth it as the food is ample so you definitely won't leave hungry, and equally important, the quality of the ingredients and skill with which each dish was prepared really wowed me.

1st course:

Tuna Tartare with forbidden rice, tomato-cucumber vinaigrette and sesame pasta chips.

This dish was paired with Charles Bove Touraine Rosé and it was exquisite.

2nd course:

Poached flounder, olive oil, poached leeks, grapefruit burre blanc, shaved fennel-edamame relish.

This dish was paired with a 2015 Charles Bove Vouvray.

3rd course:

Confit Rabbit "pot pie" with glazed potatoes, carrots, pearl onions, peas with a roasted shallot cream, Sichuan peppercorn and flaky pastry bite.

This dish was paired with a 2014 Kruger-Rumpf Riesling.

4th course:

Slowly braised short rib with glazed carrots, pearl onions, rice and tomato broth.

This dish was paired with a 2012 Yann Chave Hermitage.

Dessert:

Malted milk truffle: caramelized rice crispy dust

Simply put, these were amazing! High grade chocolate is always a great place to begin, and caramelized rice crispy dust is a great place to end.

Chef: Scott Phillips

At the start of the 3rd course, Chef Scott came out to talk with our table about our dishes and kindly took questions from us. (I'll be sharing a recipe of Chef Scott's in an upcoming blog so look out for that.)

This was a lovely event. I really appreciated how special it was that the entire menu was created based on our very specific survey answers, and everyone was very pleased with each course. It was a memorable night.

If this sounds good to you too, I encourage you to call the restaurant and make a reservation.

PS - They have free parking right out front and a parking garage across the street in case it's needed. ;)