I can't imagine a shittier dining experience.
4-Edge — Poisonfish, Mont.
Diners at Abraxis and Aphelion Satansdottir's rustic retreat — with its damp log walls covered with undulating bog moss, dirt floors alive with earthworms, and mismatched kiddie-size camp stools haphazardly arranged around massive moldy tree stumps — don't have to ask how fresh their food is: They know because they've had to forage (get it?) the ingredients themselves. "We're loco for locavoring," chirp the stylishly emaciated sisters in eerie unison.
Would-be customers have to pass a 30-page written exam covering botany, orienteering, divining, and warp knitting, among other topics. Those who get at least a B+ receive a trail map to the restaurant (be forewarned: rock-climbing, whitewater rafting, and a slog through quicksand are involved), and an illustrated guide to victuals they might encounter along the way — among them, 49 varieties of leaves, six species of river toad, and two kinds of edible pebbles.
"You eat what you bring, period," note the siblings, who add that they are minimalists in the kitchen: Most foraged foods are simply steamed over glacier water, then seasoned with nothing more than cobwebs from the Satansdottirs' extensive personal collection.
Read more: http://www.thedailymeal.com/four-restaurants-where-youll-never-ever-get-table/comment/reply/172/comment/reply/18679#ixzz1Wc8W2ZZI
4-Edge — Poisonfish, Mont.
Diners at Abraxis and Aphelion Satansdottir's rustic retreat — with its damp log walls covered with undulating bog moss, dirt floors alive with earthworms, and mismatched kiddie-size camp stools haphazardly arranged around massive moldy tree stumps — don't have to ask how fresh their food is: They know because they've had to forage (get it?) the ingredients themselves. "We're loco for locavoring," chirp the stylishly emaciated sisters in eerie unison.
Would-be customers have to pass a 30-page written exam covering botany, orienteering, divining, and warp knitting, among other topics. Those who get at least a B+ receive a trail map to the restaurant (be forewarned: rock-climbing, whitewater rafting, and a slog through quicksand are involved), and an illustrated guide to victuals they might encounter along the way — among them, 49 varieties of leaves, six species of river toad, and two kinds of edible pebbles.
"You eat what you bring, period," note the siblings, who add that they are minimalists in the kitchen: Most foraged foods are simply steamed over glacier water, then seasoned with nothing more than cobwebs from the Satansdottirs' extensive personal collection.
Read more: http://www.thedailymeal.com/four-restaurants-where-youll-never-ever-get-table/comment/reply/172/comment/reply/18679#ixzz1Wc8W2ZZI
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