Last night Gillian took me out to eat at Luksus to celebrate my birthday. We had been there once before and it was incredible. This time was no different and it solidified that Luksus is my favorite restaurant that I’ve ever been to.
Luksus is lead up by chef Daniel Burns. He previously was the head pastry chef at Noma, and headed up R&D for Momofuku restaurants.
Every time we’ve been to Luksus we always try to sit at the chef’s table. Watching Burns and his team (two others) work their magic in a tiny kitchen is mesmerizing.
Unlike other kitchens the crew and kitchen is a lot smaller. It makes for a very intimate kitchen experience. Watching these three cook you could see the level of trust and respect they have for each other and for the food. It makes you anxious and excited for the food.
And the food is unbelievable. It’s almost a direct translation of the crew’s attitude and work. Unpretentious, simple, intimate, and incredible.
My favorite dish last night (and it was hard to choose from) was made of sweet potato leaf, watercress, and cured yolk, in a chicken tea broth. I could have that dish every day for the rest of my life for breakfast, lunch, and dinner and die a happy man.
Burns and his team do incredible things to the food they work with. They make each ingredient stand out on its own but also work extremely well together. The result is something that only a team with an intimate understanding, trust, and respect for what they do could accomplish.
Watching Burns and the crew cook was a great reminder that behind every great product is a great team that trusts each other.