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We were lucky to have both Josh Habiger and Trevor Moran cooking for us, as we took the last seating of the night at Bastion. Josh and Trevor have both worked at The Catbird Seat. Trevor, who has also worked at Noma, just happened to be helping out that night.
Bastion is a large, multi-functional space with a large bar area, a smaller bar, and a 24-seat restaurant in the back. We sat at the counter which allowed us to view the assembly of our dishes and chat with the staff.
Chef: Josh Habiger
$65 one from each row
$195 one of everything
7 / 10
Trevor Morain and Josh Habiger
1) Chicken Liver, Malt, Pepper Jelly, Waffle 2) Oyster, Beef Tartare, Kombu Oil, Horseradish 3) Country Ham, Butternut Squash, Yuzu, Cracker ($10/each)
Carolina Gold Rice “Porridge,”, Dashi, Sake Lees, Wasabi Greens, Kale, Arctic Char Trout ($13)
Sweet Potato and Foie Gras Puree, Abalone Mushroom Confit, Pecan, Fermented Sorghum, Foie Gras Meringue ($13)
Pork, Pickled Huckleberries, Pumpkin Puree, Pumpkin Butter, Hay Ash, Pumpkin Butter ($19)
Tomato and Herb Tart, Onion, Asiago, Bechamel ($13)
1) 48-Hour Korean Short Rib, Pear and Sweet Potato Jus, Pear Kimchi, Sweet Potato Leaf, Pickled Radish 2) Sweetbread, Brown Butter, Onion, Garlic Sunchoke Habanero Puree, Lettuce 3) Eggplant, Roasted Pepper Chimichurri, Arugula, Smoked Yogurt ($14/ea)
Halibut Poached in Andoullie Oilve Oil, Fried Leeks, Potato Puree, Fennel, Black Garlic, Littleneck Clam ($19)
Chicken Poached in Brown Butter, Spaghetti Squash, Shiitake Mushroom, Chervil, Bonita Butter ($19)
Banana, Cookie Crumble, Tamarind Curd ($9)
Goat Milk Chess Pie, Hibiscus Sorbet ($9)
Donuts, Apple Jus, Apple Crisp Cheddar Cheese Ice Cream ($9)
Bastion
Bastion menu
