Till Dynamic Fare Features Biodynamic Cuisine
April 5, 2012
If you liked Dragonfly Neo-V Cuisine, you'll love Till Dynamic Fare , the new venture from Cristin Austen and two-time James Beard award nominee Magdiale Wolmark. Utilizing the same space as the former Dragonfly, Till features food sourced, produced and cooked in the biodynamic method. That means food is produced in a fashion that has even stricter standards than organic. Animals are allowed to remain in their natural state (for instance, cows are not de-horned,) and only natural, whole-state materials are permitted for fertilization and pest control. Till puts these principles into practice in the kitchen garden directly behind the restaurant - it's a tiny space, but manages to produce all the restaurant's greens, as well as apples, cherries, currants and mushrooms.
The menu is finely edited, and though the former Dragonfly was a vegan restaurant, Till incorporates biodynamic meat. There are plenty of options for vegans and vegetarians, of course, including housemade tempeh, tofu and seitan.
The drink menu is unlike any other in the city, and too, carries a biodynamic focus. There's a full bar, with beer, liquor and wine selections, creative cocktails using ingredients from the kitchen garden, and several versions of a drink called the shrub. Shrubs are a sweet, diluted vinegar - which sounds off-putting at first, but is truly satisfying and a great foil for some of the richer dishes on the menu. The ginger-lemon shrub was a standout.
Other dishes on the menu right now include clam, bacon and manchego pizza, cod brandade, beet salad, an assortment of housemade charcuterie, and a truly decadent hamburger. Desserts aren't to be missed, either. The banana split was amazing - paired with whipped cream, beignets, and vanilla and chai ice creams - so rich and creamy I didn't even know it was a vegan dish!