3) An experience beyond just 'bar food' - Drinking and snacking is a perfectly symbiotic relationship. Drinkers need quick, satisfying sustenance to keep them coherent, while certain foods—most often the fattiest, saltiest, most indulgent—become infinitely more satisfying when enjoyed through a thin veneer of intoxication. Frequent/intoxicated drinkers would prefer food that demands you not look at it too closely, often borne out of restricted circumstances and creativity, you might be able to get something to eat, but it was bar food, plain and simple—small snacks and handheld bites engineered to be tasty yet forgettable. A Reverie’s dishes have an emotional trigger. Our food tells stories, evokes memories, accounts for cultural differences, informs as well as nourishes and lends to a greater sense of belonging.
Our aim is for our cuisine to boldly challenge the diner on many levels, from both a sensory and ethical perspective, posing questions that extend far beyond the traditional culinary spectrum.
This is not only a necessity but a gift to future generations of chefs and diners. Any recipe is simply a literal translation of the personality of our Chef de Cuisine, Aakritee Sinh. In a restaurant, it is a way of giving -- a bite of one’s life’s experiences as a chef, culinary connoisseur and as a human being.
To break the familiar; the kitchen, our vegetable garden, and the lab intersect. The synergy on a plate is simultaneously driven obsessively by the intuitive connection of our chef de cuisine along with the sustainable bounty of the natural environment. At a Reverie, we believe in responsible drinking and dining and as such, we strive to go BEYOND just bar food.
4) The ergonomics of drink - Big meal stops drinking, so many folks steer clear and no one likes to keep their glass aside or grease up their hands with a burger or cutting through a steak at a bar. Responsible & mindful drinking can only happen with food as an accomplice. With Piecewise tasting tapas/ bites like the basque pinchos you need just one hand to eat it. Not two. Don‘t even think about a fork and knife. It allows a relaxed yet open environment to enjoy both your drink as well as your food.