7 Adams

We came to 7 Adams for our anniversary dinner. It was our first time visiting a restaurant with a Michelin star, but the room felt relaxed and easy rather than formal. We sat out on the patio, which was heated well enough that it felt just as cozy as the main dining room.

The standout bite for both of us arrived right at the start: warm rolls topped with flaky salt, served with cultured butter. It was simple, perfectly timed, and set the tone for the rest of the meal.

We also noticed squash blossoms turning up again. We first had them at Flour + Water, and here they accompanied the lamb loin alongside merguez and Jimmy Nardello peppers. At this point we’ve begun wondering what makes them such a universal tasting menu fixture, though they’re tough to argue with when prepared this well.

Stracciatella · sungold tomato, balsamic, Persian cucumber

Cured hiramasa · cherry plum, smoked chive, watermelon aguachile

Tagliolini verde · lobster mushroom ragù, oregano, parmesan

Superior Farms lamb loin · squash blossom, merguez, Jimmy Nardello peppers

Stonefruit Eton mess · semolina cake, apricot sorbet, lemon basil meringue

Cherry cake · salted chocolate shortbread, cherry pit bavarois, lemon