I was looking forward to a return visit to Restaurant Story. I wanted to see what dishes they would come up with to reflect a different season (my prior visit was in the fall). Based on my experience last time, I enlisted help with making the solo reservation. I noticed that they changed their message to diners from tables needed to be yielded after 2.5 hours to dinners can take up to 3.5 hours. This was a very different approach, as they used to try and turn the tables once turning the evening; now, the table is basically yours for the evening. Even with that change, they still offered a short menu and a long menu.
The menu looked very similar to the menu I had in November. The wines were mostly different, though.
Before I had informed them of my menu choice, they started bringing out snacks, starting with cold ones and moving to warm bites. The first two were the same as before: Crispy cod skin, smoked cod roe, gin botanicals and carrot tops; and squid ink biscuit with a mousse of smoked eel.
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